Shishito peppers with smokey aioli have become our new movie night snack. Salty, savory, slightly sweet with a subtle bitter char, paired with a smokey, garlic aioli. Is that enough adjectives? Long story short, these are damn good!
The first time I had a shishito pepper, I was shooting on location at a small, but highly regarded yakitori, and the chef whipped up a few skewers of chicken bits, and veggies for me to photograph. He enthusiastically suggested I try everything, and not being one to pass up good food (especially when free), I indulged. Every bite was full of amazing textures and flavors, but one that stuck out was the shishito pepper. I was shocked at how addictively delicious these little peppers were. All the chef did was blister them over the hot coals, sprinkle a little shichimi togarashi on top, and they were perfect. By their appearance, I was expecting a spicy hot pepper, but instead was met with a slightly sweet, perfectly charred, highly addictive little bite. This recipe takes inspiration from that experience, but with the addition of a smokey garlic dipping sauce.
What are shishito peppers?
Shishito peppers as small, wrinkly, east asian peppers. Thin skinned with a bright green flesh, they are delicious when blistered in a hot skillet, and are quickly gaining popularity among american families!
Are shishito peppers spicy?
Shishito’s carry about 100-1,000 scoville units. The majority rank on the low end of that range, but every now and then you’ll get one that wakes you up a bit. It’s said that about one in ten will have some noticeable heat. These rare guys are my favorite, and I think that’s part of the fun. You never know when you’ll bite into a hot pepper! Still though, even the spicier ones, when compared to Jalepenos which average 2,500-8,000, are much more mild.
How to cook shishito peppers.
My first memorable experience was with shishitos that were skewered, and cooked directly over the hot coals of a yakitori grill. However, there are many ways you can cook these! Below are some of the most popular:
- Pan Sear – Heat a skillet over medium high. Toss peppers in olive oil and throw in the skillet. Toss around allowing skins to blister and char a bit for about 5-7 minutes. Season with salt and pepper to taste.
- Gas Grill – Preheat your grill to medium high. Toss shishitos in a bowl with a pinch of salt and pepper, and grill for 2-3 minutes per side. You’ll want to keep the peppers from falling through the grates, which can be done by using bamboo skewers, or a grill skillet.
- Broiled – Another way to get some nice color and blistering indoors is to oil the shishito peppers, and season with salt and pepper. Throw them on a sheet pan under the broiler. Cook time will depend on how close or far your racks are from the heat source, so keep an eye on the peppers. When the tops develope a good blister, flip them, and put them back in to broil the other sides.
- Air Fryer – Air fryers are great for hacking many recipes. They work here also. Again, start by tossing the shishitos in some olive oil, and a pinch of salt and pepper. Then put them in your air fryer basket, trying to leave as much room as possible for the air to circulate, and cook at 375-400 for about 5-10 minutes, or until the skins are nice and blistered.
How to make the smokey aioli
In a small bowl, you will add the mayo, lemon juice, olive oil, garlic, smoked paprika, and shichimi togarashi. Mix until smooth, and well incorporated. Salt and Pepper to taste. If you want a heavier smokey flavor, add more smoked paprika. Make sure you are using SMOKED paprika, otherwise you won’t be getting that smokey flavor. If you don’t have any, you can certainly make the Aioli without, and it will still be delicious.
What is shichimi togarashi?
Shichimi Togarashi, also known as Japanese 7 spice, is a common spice blend used in Japanese cooking. Great for adding umami to many dishes, it is commonly found sprinkled on top of noodles, rice, and tempura. There are plenty of pre-made brands out there, or you can easily make a batch for yourself at home!
How to serve shishito peppers.
My favorite way to eat these peppers is simply to serve them in a bowl, or on a plate, topped with a little shichimi togarashi, and a side of smokey aioli for dipping. There are plenty of other dishes these would work in however, such as:
- They make a great topping for burgers or sandwiches
- Use them in salads
- Throw them on a pizza
- Chop them up and use in a vinnegarette
- Dip in a tempura batter and fry them up!
Shishito Peppers with Smokey Aioli Recipe:
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Blistered Shishito Peppers with Smokey Aioli
- Total Time: 12 minutes
- Yield: 3 servings 1x
Description
These blistered shishitos are so easy to make, and when dipped in the smokey aioli, they might just become your new favorite snack.
Ingredients
For the Shishitos
- 1/2 lb Shishito Peppers
- 1 Tbsp Olive Oil
- 1/2 Tsp Shichimi Togarashi
- Sea Salt & fresh ground Black Pepper to taste
For the Aioli
- 1/4 Cup Mayonnaise
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 2 Cloves Garlic, minced
- 1 Tsp Shichimi Togarashi
- 1 Tsp Smoked Paprika
Instructions
- Heat skillet over medium high
- In a medium bowl, toss shishito peppers with olive oil, and a pinch of salt and pepper
- In a separate small bowl, make the aioli by combining the mayonnaise, lemon juice, olive oil, garlic, smoked paprika, and shichimi togarashi. Mix well, and add salt and pepper to taste.
- Once skillet is hot, add shishitos and cook for about 5-7 minutes, tossing occasionally.
- When peppers have blistered and developed a bit of char, transfer to a serving bowl or platter and top with shichimi togarashi
- Serve with aioli and enjoy!
- Prep Time: 00:05
- Cook Time: 00:07
- Category: appetizer
- Cuisine: Asian
Other great Snack Ideas
I hope you love these blistered shishito peppers with smokey aioli as much as I do. Please let me know your thoughts in the comments, and drop a 5 star rating! Don’t forget to spread the love share on social! If you like this, check out some of our other favorite snacks and apps below:
