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Large white bowl full of charred shishito peppers with a charred lemon half. Small white bowl of aioli and a colorful printed napkin in the background.
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5 from 2 votes

Blistered Shishito Peppers With Charred Lemon Aioli

Blistered shishitos are easy to make and absolutely delicious! You’ll just need shishitos, oil, a skillet or grill basket, and a few simple ingredients for an irresistible charred lemon aioli dipping sauce!
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Appetizer, Side
Cuisine: American, asian, Japanese
Servings: 4
Calories: 137kcal
Author: Jessica Lawson

Equipment

Ingredients

  • 1 pound Shishito peppers
  • 1 teaspoon avocado oil
  • ¼ cup good mayonnaise
  • ¼ tsp dijon mustard
  • 1 large clove minced garlic
  • 1 lemon
  • Sea salt

Instructions

  • Wash and thoroughly dry Shishito peppers.
  • Toss peppers in 1 tsp of oil.
  • Mix together mayonnaise, minced garlic and dijon mustard.
  • Heat grill with basket, grill pan or skillet. Cut lemon in half and place cut side down and cook until charred, about 5-8 minutes. Remove and set aside to cool.
  • Add peppers to hot grill or skillet and let char on one side for one minute. Toss every 1-2 minutes to char evenly for about 7-9 minutes.
  • Transfer to serving dish and sprinkle lightly with salt.
  • Squeeze half of charred lemon in the mayonnaise mixture and serve immediately with peppers and other half of lemon for garnish.

Notes

Leftovers will keep well in the fridge for about a day. Shishito peppers are best enjoyed served immediately.

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 96mg | Potassium: 242mg | Fiber: 3g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 106mg | Calcium: 21mg | Iron: 1mg