Get ready to tantalize your taste buds with a dish that's as fun to make as it is to eat! Blistered Shishito Peppers with Smoky White Cheddar Aioli is the perfect appetizer to impress your guests or a delightful snack to enjoy on your own. These vibrant little peppers pack a punch of flavor and are known for their unpredictable heat—one in every ten can surprise you with a kick! Paired with a creamy, smoky aioli that takes just minutes to whip up, this recipe is a must-try for anyone looking to elevate their culinary game. Dive into this quick and easy recipe that promises to be a crowd-pleaser at your next gathering!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz shishito peppers
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1/2 cup white cheddar cheese, shredded
- 1 tsp smoked paprika
- 1 clove garlic, minced
- Salt to taste
Instructions
- Prepare the ingredients: Wash the shishito peppers thoroughly and pat them completely dry with paper towels. This ensures proper blistering when cooking.
- In a small mixing bowl, combine mayonnaise, shredded white cheddar cheese, minced garlic, and smoked paprika. Whisk until smooth and well-incorporated. Refrigerate the aioli while preparing the peppers to allow flavors to meld.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and allow it to get very hot, almost smoking.
- Carefully add shishito peppers to the hot skillet in a single layer. Do not overcrowd the pan to ensure even blistering.
- Cook peppers for 3-4 minutes, turning occasionally, until they develop charred, blistered spots on all sides. The peppers should look slightly puffy and have dark, crispy marks.
- Remove peppers from heat and immediately season with salt to taste. Transfer to a serving plate.
- Retrieve the prepared smoky white cheddar aioli from the refrigerator and serve alongside the blistered peppers as a dipping sauce.
- Garnish with an extra sprinkle of smoked paprika if desired, and serve immediately while peppers are hot and crispy.
Tips
- Choose the Right Peppers: Look for firm, bright green shishito peppers. They should be free of blemishes for the best flavor and texture.
- Dry Thoroughly: Ensure the shishito peppers are completely dry before cooking. This helps achieve that perfect blistered texture without steaming them.
- Don’t Overcrowd the Pan: When cooking the peppers, make sure to give them space in the skillet. Overcrowding can lead to steaming instead of blistering, so cook in batches if necessary.
- Adjust the Heat: If you prefer a milder flavor, reduce the cooking time slightly. For a more charred taste, let them cook a bit longer, but keep an eye on them to prevent burning.
- Make Ahead: You can prepare the smoky white cheddar aioli in advance. Letting it chill for at least 30 minutes enhances the flavors, making it even more delicious when served.
- Garnish for Extra Flavor: A sprinkle of extra smoked paprika not only adds a pop of color but also enhances the smoky flavor of the aioli.
- Serve Immediately: For the best experience, serve the blistered peppers hot and crispy right off the skillet, paired with the chilled aioli for dipping.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 3g
Protein: 5g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 25mg
