Blistered Shishito Peppers with the Best Dip
User Reviews
5
Blistered Shishito Peppers with the Best Dip
Description
This recipe for Blistered Shishito Peppers with the Best Dip highlights the lightly blistered peppers cooked in a hot cast iron skillet coated with olive oil. The peppers develop browned, blistered skin, adding a slight smokiness while maintaining a tender bite. After cooking, they are finished with flaky sea salt for texture and lemon zest for brightness.
The accompaniment is a garlic aioli made by combining mayonnaise, freshly pressed garlic, lemon juice, fine salt, and black pepper. This sauce adds rich, creamy, and tangy notes that pair well with the mild heat and bitterness of the shishito peppers.
The method can be adapted to grilling, using a preheated grill or grill basket to blister the peppers with similar timing. Lemon zest should be prepared before juicing to preserve its brightness. This dish works as a flavorful appetizer or side with a balance of smoky, salty, and citrus elements.
Ingredients
Shishito Peppers Ingredients:
- 8 oz shishito pepper
- 1 Tbsp olive oil light
- 1/2 tsp sea salt or to taste, flaky
- 1 tsp lemon optional, zest
Garlic Aioli Ingredients:
- 1/3 cup mayonnaise
- 1 garlic pressed, clove
- 1/2 Tbsp lemon juice
- 1/4 tsp salt or added to taste, fine sea salt
- 1/8 tsp black pepper
Instructions
- 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.*
Notes
- Prepare lemon zest before juicing to retain flavor, then set zest aside for use.
- Mix aioli ingredients and let flavors meld while cooking the peppers for best taste.
- Alternatively, grill peppers over medium heat for 2-3 minutes per side, using a grill basket if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbs | 6g | |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 8mg | 3% |
| Sodium | 560mg | 23% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 83mg | 92% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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