Shishito Peppers are a tasty summertime appetizer. The peppers are generally mild. The fun part is that one in 10 peppers are hot. You never know who is going to get the hot one!

Shishito Peppers with Lemon Aioli

8 ounces Shishito Peppers
1 teaspoon olive oil
1/2 teaspoon Kosher salt
Lemon Aioli (Recipe below)

Wash and completely dry peppers. (Any moisture will cause the peppers to steam and not blister.) Heat olive oil in a hot skillet large enough to hold all the peppers in an even layer. Cook 2 minutes on one side, flip, then cook two minutes on the other side. Keep cooking and flipping until peppers are lightly blistered. You want to stop before the peppers get mushy. (The first time I made them I cooked them in an air fryer. The peppers got mushy before they blistered. I suggest using a skillet!) Remove from heat and pour onto a plate. Sprinkle with Kosher salt. And serve with Lemon Aioli. Makes 4 servings.

Lemon Aioli

1/2 cup full fat mayonnaise (I use Duke’s)
Zest and juice of 1/2 lemon
1/2 teaspoon minced garlic (I use jarred)
1/8 teaspoon cayenne pepper

Mix all ingredients in a small bowl. Refrigerate. 

Published in The News and Neighbor on August 9, 2023.