Summer Snack: Blistered Shishito Peppers with Spicy Aioli

The arrival of summer brings with it the perfect opportunity to enjoy a variety of seasonal ingredients. One such ingredient is the shishito pepper, a mild and slightly sweet pepper that is commonly found at farmers markets. In this article, we will explore a simple and flavorful way to prepare shishito peppers as a summer snack.

## Preparing the Shishito Peppers

To prepare the shishito peppers, start by heating a cast iron skillet over medium-high heat. Once the skillet is hot, add the peppers and toss them with olive oil until lightly coated. Let the peppers cook for a minute or two without moving them so they can develop a good char. Toss occasionally and continue cooking for about 6-8 minutes, or until they are blistered and softened on all sides.

## Adding Flavor and Serving

Once the peppers are blistered, turn down the heat and add the teriyaki sauce and fresh lemon juice. Toss everything together until the peppers are evenly coated. To make the aioli, mix the Kewpie mayo, chili crisp oil, and lemon juice in a small bowl. Add more chili crisp depending on how spicy you like it. Transfer the peppers to a plate, finish with flaky sea salt, and serve warm with the chili crisp aioli for dipping.

### Ingredients

| For the Shishito Peppers | For the Chili Crisp Aioli | | --- | --- | | 1 lb shishito peppers | ½ cup Kewpie mayo | | 1-2 tablespoons olive oil | 1-2 tablespoons chili crisp oil | | 1 tablespoon teriyaki sauce | 1-2 teaspoons fresh lemon juice | | Juice of ½ lemon | |

### Steps

1. Heat the pan. Place a cast iron skillet over medium-high heat and let it get nice and hot. 2. Prep the peppers. Wash the shishito peppers and make sure they are completely dry. Toss them with olive oil until lightly coated. 3. Blister the peppers. Add the peppers to the hot cast iron pan. Let them cook for a minute or two without moving them so they can develop a good char. Toss occasionally and continue cooking for about 6-8 minutes, or until they are blistered and softened on all sides. 4. Add the flavor. Once the peppers are blistered, turn down the heat and add the teriyaki sauce and fresh lemon juice. Toss everything together until the peppers are evenly coated. 5. Make the aioli. While the peppers are cooking, mix the Kewpie mayo, chili crisp oil, and lemon juice in a small bowl. Add more chili crisp depending on how spicy you like it. 6. Serve. Transfer the peppers to a plate, finish with flaky sea salt, and serve warm with the chili crisp aioli for dipping.

This simple and flavorful summer snack is perfect for enjoying on a warm evening or as a side dish for a summer meal. The combination of blistered shishito peppers and spicy chili crisp aioli is sure to be a hit with anyone looking for a delicious and easy-to-make snack.