Shishito peppers are such a fun, seasonal treat. I’m actually growing some in my garden for the first time this year and I’m excited to see how homegrown compares to store-bought.
You can find them in most grocery stores now. If you think they are just a silly food trend, I urge you to give them at least one try.
What’s so fun about a pepper, you ask? Well, about one in every 10 shishito peppers is fiery, so you never know what you’re going to get. It makes for a fun snacking experience with friends and family.
They could not be easier to prepare. Just toss them into a screaming hot skillet and let them get blistered and a little soft. Sprinkle with sea salt and serve with lemon or lime wedges and/or a creamy dipping sauce.
And don’t forget some drinks to cool things down when you find the spicy one!
Blistered Shishito Peppers With Spicy Sesame Aioli
16 oz. shishito peppers
Japanese furikake or togarashi seasoning
For dipping sauce:
1 cup mayonnaise (homemade or store-bought)
1 tablespoon toasted sesame oil
1 tablespoon sriracha hot sauce (optional)
To prepare dipping sauce, stir sauce ingredients together and top with a sprinkle of sesame seeds and/or Japanese furikake or togarashi seasoning.
Heat a large skillet over high heat and add peppers in a single layer. Let sit for a couple minutes until charred on one side. Flip and let all sides get charred.
Transfer to serving dish, squeeze lemon or lime juice over peppers and sprinkle with salt, seeds and seasoning. Serve with dipping sauce.