I have been anticipating eating Shishito peppers since I first started my seeds back in February. Not only had I heard that they were prolific, but I had been coming across different recipes for blistered Shishito peppers for months.

As you can imagine, I was keeping a close eye on said peppers. On the third week of June, we FINALLY had enough to make this dish.

Not only is this quick and easy but the cleanup is a breeze! I think I was done with everything (cooking included) in about fifteen minutes.

Ingredients

• 8 oz fresh Shishito peppers
• 2 tbsp extra virgin olive oil
• 1 tsp of garlic powder
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Himalayan pink salt

Instructions

  1. Wash peppers and pat dry. Make sure all water has been wiped off of the peppers before you place in the skillet.
  2. Remove stems.
  3. Poke holes in each Shishito pepper. This prevents them from exploding!
  4. Heat olive oil in a cast-iron skillet over medium heat until hot.
  5. Add peppers and cook for about 10 minutes, stirring and flipping frequently until blistered in spots.
  6. Remove from heat and toss with garlic powder, salt, and lemon juice.
  7. Serve warm.

In all fairness, the Shishito peppers taste amazing on their own. They are nutrient dense, high in minerals, and provide a good source of fiber.

However, we wanted to take this dish up a notch. We made this Garlic Aioli sauce which perfectly complemented the peppers.

Optional: Garlic Aioli Sauce

Ingredients

  • 1/3 cup of mayonnaise 
  • 1 teaspoons lemon juice 
  • 1 large garlic clove, pressed 
  • 1/4 teaspoon himalayan pink salt 
  • 1/3 teaspoon smoked paprika 

1. In a small bowl whisk together the mayonnaise, lemon juice, garlic, paprika and salt.

2. Let sit for five minutes to help flavors marinate.

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