By Ari Meyer on SwimSwam
These blistered shishito peppers are charred in a cast iron pan, tossed with lemon and teriyaki, and served with a spicy chili crisp aioli.
I picked up these shishito peppers at the farmers market and knew they would be perfect for an easy summer snack or side. Cooking them in a hot cast iron pan gives them the perfect char while keeping them tender and slightly crisp. I finished mine with a little lemon juice and teriyaki sauce for some extra flavor, then served them with a creamy chili crisp aioli. They’re simple to throw together and such a fun addition to dinner, especially since you never know when you’re going to get a spicy one!
Ingredients
For the Shishito Peppers
1 lb shishito peppers 1–2 tablespoons olive oil 1 tablespoon teriyaki sauce (I used Trader Joe’s) Juice of ½ lemon Flaky sea salt, for toppingFor the Chili Crisp Aioli
½ cup Kewpie mayo 1–2 tablespoons chili crisp oil 1–2 teaspoons fresh lemon juiceSteps
Heat the pan. Place a cast iron skillet over medium-high heat and let it get nice and hot. Prep the peppers. Wash the shishito peppers and make sure they are completely dry. Toss them with olive oil until lightly coated. Blister the peppers. Add the peppers to the hot cast iron pan. Let them cook for a minute or two without moving them so they can develop a good char. Toss occasionally and continue cooking for about 6–8 minutes, or until they are blistered and softened on all sides. Add the flavor. Once the peppers are blistered, turn down the heat and add the teriyaki sauce and fresh lemon juice. Toss everything together until the peppers are evenly coated. Make the aioli. While the peppers are cooking, mix the Kewpie mayo, chili crisp oil, and lemon juice in a small bowl. Add more chili crisp depending on how spicy you like it. Serve. Transfer the peppers to a plate, finish with flaky sea salt, and serve warm with the chili crisp aioli for dipping. Enjoy!!Read the full story on SwimSwam: The Hungry Swimmer: Blistered Shishito Peppers with Chili Crisp Aioli
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