Imagine a dish that transforms simple peppers into a culinary masterpiece with just minutes of preparation. Blistered Shishito Peppers with Roasted Garlic Aioli is not just a side dish – it's a sensory experience that will elevate your cooking game and impress even the most discerning food lovers. These magical Japanese-inspired peppers are about to become your new obsession, offering a tantalizing blend of smoky, charred exterior and a creamy, garlicky dipping sauce that will make your taste buds dance with delight.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 lb shishito peppers
- 2 tbsp olive oil
- Salt to taste
- 1/2 cup mayonnaise
- 2 cloves roasted garlic
- 1 tbsp lemon juice
Instructions
- Prepare the roasted garlic by preheating the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with a little olive oil, wrap in aluminum foil, and roast for 35-40 minutes until soft and golden brown.
- While the garlic is roasting, pat the shishito peppers completely dry with paper towels to ensure proper blistering.
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it's smoking hot. This high heat is crucial for achieving the characteristic blistered exterior.
- Drizzle olive oil into the hot skillet and immediately add the shishito peppers in a single layer. Do not overcrowd the pan to ensure even blistering.
- Cook the peppers for 3-4 minutes, turning occasionally, until they develop charred spots and become slightly softened. The skin should blister and turn dark in places.
- Remove the roasted garlic from the oven and squeeze the soft cloves out of their skin into a small mixing bowl.
- Mash the roasted garlic cloves and mix with mayonnaise, lemon juice, and a pinch of salt to create the roasted garlic aioli. Whisk until smooth and well combined.
- Transfer the blistered shishito peppers to a serving plate and sprinkle generously with sea salt.
- Serve the peppers immediately with the roasted garlic aioli on the side for dipping, allowing guests to enjoy the smoky, slightly spicy peppers with the creamy, garlicky sauce.
Tips
- Dryness is Key: Always thoroughly pat your shishito peppers dry before cooking. Moisture prevents proper blistering and can cause the peppers to steam instead of char.
- High Heat is Essential: Use a cast-iron skillet or heavy-bottomed pan and heat it until it's smoking hot. This ensures those beautiful, characteristic blisters and smoky flavor.
- Don't Overcrowd: Cook peppers in a single layer to guarantee even blistering. Work in batches if necessary.
- Roasted Garlic Hack: Roast extra garlic cloves while you're at it – they can be stored in the refrigerator and used in multiple dishes throughout the week.
- Serving Tip: These peppers are best served immediately while hot and crispy. The contrast between the charred peppers and the creamy aioli is most pronounced when served fresh.
- Spice Roulette: About one in ten shishito peppers is spicy, so each bite is a fun surprise for your guests!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 1g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 10mg
