Blistered Peppers with Lemon-Paprika Aioli

 

2 garlic cloves, chopped

Flaky sea salt

1 C. mayonnaise, homemade or store-bought

Finely grated zest and juice of ½ lemon

¾ tsp. hot smoked paprika

1 T. canola or vegetable oil

8 oz. shishito or Padrón peppers

 

Place the garlic on a cutting board and sprinkle with a pinch of salt. Smash the garlic with the side of a knife until pureed. Place the mayonnaise in a bowl and add the garlic, lemon zest and juice and paprika. Stir to combine and set aside. Heat a large, heavy skillet over medium-high heat. Add the oil and swirl to coat. When it begins to shimmer, add the peppers and a pinch of salt and cook, stirring frequently, until they’re blistered all over, about 5 minutes. Transfer to a serving bowl, sprinkle with salt and serve with the aioli.

 

Servings: 8
Serving Size: 1 oz. peppers with 2 T. aioli

Calories: 204
Fat: 22 g
Fiber: 1 g
Protein: 1 g