Blistered Shishito Peppers with Lemon-Garlic Aioli
Servings: 4
Ingredients
Shishito Peppers
- 1 tbsp avocado oil or other neutral oil, plus more for peppers
- 8 oz shishito peppers any leaves removed
- 1 tbsp butter
- sea salt to taste
Lemon-Garlic Aioli
- 1/4 cup mayonnaise
- 2 cloves garlic minced
- 1/4 tsp sea salt
- 1 lemon quartered, divided
Instructions
- Heat 1 tablespoon neutral oil in large heavy skillet over medium-high heat. At the same time, place peppers in medium bowl with additional oil and toss to coat.
- When skillet is hot, add peppers in one even layer. Work in batches if needed to avoid overcrowding the skillet. Sauté peppers uncovered.
- Let peppers cook undisturbed, other than quickly stirring them approximately every 2 minutes. Sauté until blistered and charred, approximately 6 to 8 minutes total.
- While peppers sauté, make lemon-garlic aioli. Add mayonnaise, garlic, salt, and juice of 1 quarter of lemon to bowl. Combine thoroughly. Taste and adjust salt and/or lemon juice as desired.
- When peppers are blistered (softened and charred in spots), add 1 tablespoon butter to skillet and let melt. Squeeze juice of 1 quarter of lemon over peppers. Sprinkle with plenty of salt and use tongs to toss peppers to coat in butter and lemon juice.
- Transfer peppers to plate, or serve in skillet, with lemon-garlic aioli.