Blistered Shishito Peppers with Sriracha Aioli: Flavorful Bliss

Enjoy Blistered Shishito Peppers with Sriracha Aioli, a quick and delicious appetizer that balances mild sweetness with spicy creaminess.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sriracha Aioli

½ cup Mayonnaise Consider using vegan mayo for a dairy-free option.
2 tablespoons Sriracha Adjust to your spice preference.
1 tablespoon Fresh Lemon Juice Lime juice is a great alternative.
1 clove Garlic Use grated or minced garlic.

For the Peppers

1 pound Shishito Peppers Can be substituted with Padrón peppers.
2 tablespoons Extra Virgin Olive Oil Grapeseed or canola oil can serve as alternatives.
to taste Kosher or Sea Salt Enhances the flavor.

Equipment

cast-iron skillet

Method

Step-by-Step Instructions

In a small mixing bowl, whisk together mayonnaise, Sriracha, lemon juice, and minced garlic until smooth. Set aside.
Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
Add shishito peppers to the skillet in a single layer and sauté for 6-15 minutes, turning occasionally, until blistered.
Remove peppers, drizzle with lemon juice, season with salt, and serve immediately with Sriracha aioli.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 30mgCalcium: 20mgIron: 1mg

Notes

For best results, allow aioli to meld flavors while cooking peppers. Avoid overcrowding the pan for optimal blistering.

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