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Blistered Shishitos with Sriracha Aioli<\/p>\nBlistered Shishitos with Sriracha Aioli<\/p>\n
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For the peppers<\/p>\n
8 oz. shishito peppers<\/p>\n
1 T. neutral oil (like grapeseed or canola)<\/p>\n
Flaky salt, such as Malden<\/p>\n
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In a large bowl, toss all of the peppers with oil until well coated. Pour a little oil into a large cast-iron skillet. Heat oil over high heat until it is just starting to smoke. Add the peppers in single layers without touching, and cook until blistered in multiple spots, flipping them as needed. This takes about 4 minutes. The peppers will puff up and become tender. If you want a more blistered look, cook them a little longer. Season with salt and serve immediately with lemon wedges and\/or sriracha aioli.<\/p>\n
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For the sriracha aioli<\/p>\n
\u00bc cup mayonnaise<\/p>\n
1 T. sriracha or more to taste<\/p>\n
1 tsp. fresh lemon juice<\/p>\n
1 clove garlic, minced<\/p>\n
Kosher salt to taste<\/p>\n
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Whisk everything together. Can be refrigerated, covered, for a day or two.\u00a0 I usually just fill a hot iron skillet with olive oil and then toss the peppers in, allowing them to blister on one side before turning them over. For grilling, I\u2019ll brush the peppers with a bit of olive oil and blister them on a hot grill.<\/p>\n","protected":false},"excerpt":{"rendered":"
Blistered Shishitos with Sriracha Aioli For the peppers 8 oz. shishito peppers 1 T. neutral oil (like grapeseed or canola) Flaky salt, such as Malden In a large bowl, toss all of the peppers with oil until well coated. Pour a little oil into a large cast-iron skillet. Heat oil over high heat until it is just starting to smoke. Add the peppers in single layers without touching, and cook until blistered in multiple spots, flipping them as…<\/p>\n