Blistered Sesame Shishito Peppers with Lemon Garlic Aioli

Blistered Sesame Shishito Peppers is one of the easiest appetizers to make. Shishito peppers are tossed with toasted sesame oil and blistered in a hot skillet under the broiler. Sprinkle with sesame seeds and dip in a garlicky lemon aioli.

Course Appetizers & Snacks

Cuisine East Asian

Keyword appetizer, quick recipe, shishito peppers, snack

Prep Time 5

Cook Time 6

Total Time 11

Servings servings

Calories 175

Author Laurie McNamara

Equipment

Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.

Ingredients

FOR THE AIOLI:

1/2 cup mayonnaise any
1 clove garlic grated
1/2 teaspoon lemon zest
2 tablespoons lemon juice
kosher salt to taste
freshly ground black pepper to taste

FOR THE SHISHITO PEPPERS:

1/2 pound shishito peppers rinsed and patted dry
2 teaspoon toasted sesame oil

US Customary - Metric

Instructions

TO MAKE THE AIOLI:

In a bowl, combine mayonnaise, garlic, lemon zest and juice, salt and pepper.
Whisk to combine and thin with a splash or two of water if too thick. Cover and refrigerate until ready to serve.

TO MAKE THE SHISHITO PEPPERS:

Place a cast iron skillet in your oven and preheat to 500℉ (or 260℃).
Meanwhile, in a bowl, toss the peppers with 2 teaspoons toasted sesame oil.
Once the skillet is hot, use oven mitts to remove the hot pan to your stove top or trivet and immediately dump in the peppers and spread evenly.
Work quickly (and use oven mitts) to move the rack to the highest position in your oven and turn on your broiler. Slide the pan with the peppers under the broiler for 1 to 2 minutes.
Remove and turn each pepper and continue broiling for anither 1 to 2 minute or until blistered and lightly charred in spots. Repeat if necessary.
Transfer the sesame shishito peppers to a bowl or platter, drizzle with any leftover sesame oil in the bowl from earlier and sprinkle with sea salt (or kosher) and both black and toasted sesame seeds.

Nutrition