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
Scale
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