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Blistered Shishito Peppers with Sriracha Aioli Recipe

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4.3 from 9 reviews

Blistered Shishito Peppers with Sriracha Aioli is a quick and flavorful appetizer featuring smoky, charred Shishito peppers served alongside a creamy, spicy aioli. Perfect for sharing, this dish combines the bright freshness of lemon, the kick of Sriracha, and the mild garlic notes in an easy-to-make sautéed pepper recipe.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Sriracha Aioli

  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha (or more to taste)
  • 1 teaspoon fresh squeezed lemon juice
  • 1 clove garlic, grated or minced
  • Kosher salt (if desired)

Blistered Shishito Peppers

  • 8 ounces (approximately 4 cups) Shishito peppers (Padrón peppers may be substituted)
  • 1 tablespoon extra virgin olive oil (grapeseed or canola oil are also good options)
  • 1/2 medium lemon (approximately 1 tablespoon juice)
  • Kosher or sea salt to taste

Instructions

  1. Prepare the Sriracha Aioli: In a small bowl, whisk together the mayonnaise, Sriracha, freshly squeezed lemon juice, and grated or minced garlic until smooth and well combined. Taste the mixture and add a pinch of kosher salt if desired. Set aside for serving.
  2. Heat the Oil: Place a large sauté pan, preferably cast iron, over medium-high heat and add enough olive oil to coat the bottom. Wait until the oil is shimmering and very hot, but not smoking, signaling it is ready for cooking.
  3. Cook the Shishito Peppers: Using kitchen tongs, add the Shishito peppers in a single layer to the hot pan. Immediately reduce the heat to medium. Cook the peppers while turning them frequently so each pepper chars in spots without burning, creating a smoky flavor. Continue cooking until they are blistered and wilted, about 6-7 minutes to retain a slight crunch or up to 15 minutes for fully wilted with more char, depending on your preference.
  4. Finish and Serve: Remove the blistered peppers using tongs and transfer them to a serving plate. Squeeze fresh lemon juice over the top and sprinkle with kosher or sea salt to taste. Serve immediately alongside the prepared Sriracha aioli, or enjoy the peppers on their own.

Notes

  • Using a cast iron pan is preferred for even heat and better blistering, but a heavy skillet works well too.
  • Padrón peppers can be used as a substitute if Shishito peppers are unavailable.
  • The garlic can be grated or minced finely to blend smoothly into the aioli; raw garlic offers the sharpest flavor.
  • Adjust the amount of Sriracha to your preferred spice level.
  • Serve the peppers hot to retain their smoky, tender texture and to enjoy the aioli at its best.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/blistered-shishito-peppers-with-sriracha-aioli-recipe/