Blistered Shishito Peppers with the Best Dip
This restaurant-style appetizer takes just a few minutes to make at home, and the results are amazing. Serve blistered shishito peppers with a garlicky aioli for dipping.
Foto: Natasha's KitchenBahan-bahan
- 8 oz shishito peppers
- 1 Tbsp light olive oil
- 1/2 tsp flaky sea salt (or to taste)
- 1 tsp lemon zest (optional)
- 1/3 cup mayonnaise
- 1 g arlic clove (pressed)
- 1/2 Tbsp lemon juice
- 1/4 tsp fine sea salt (or added to taste)
- 1/8 tsp black pepper
Langkah-langkah
Rinse peppers and dry thoroughly with paper towels. In a mixing bowl, toss the peppers together with the oil.
Heat a large 12” cast-iron skillet over medium-high heat. Let it heat for about 2 minutes or until the pan is hot and just starting to smoke. Carefully add peppers in a single layer and let them sear until blistered and browned on the first side, about 2-3 minutes.
Turn the peppers over with tongs and let them sear on the second side until blistered, about 2 minutes.
Transfer to a serving bowl and sprinkle to taste with salt and grate lemon zest over the top. Serve with aioli dipping sauce if desired.*
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