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blistered shishitos with honey and lemon aioli

Shishito peppers are small and mild...for the most part! Rumor has it that about one in ten shishito peppers are SPICY! Blistered shishito peppers are great for a crowd because they hold well and look appealing when stacked high on a platter. Check out my recipe for blistered shishito peppers with a honey and lemon aioli, showcasing peppers from Spade and Clover Gardens and olive oil from Olinda Olive oil.

Feeds 8 as a side vegetable dish

2 lb shishito peppers

1-2 teaspoons vegetable oil, to blister the shishitos in

Kosher salt, to taste

Honey, to drizzle

Olive oil, as desired, to drizzle

Flaky sea salt, optional


1 cup mayo

3 tablespoons whole grain mustard

1/2 a lemon, zested and juiced

2 cloves of garlic, grated

Freshly cracked black pepper, to taste

Kosher salt, to taste


For the shishitos, heat the vegetable oil on medium heat in a large frying pan. Add the shishito peppers and cook until blistered on all sides. Set aside.

For the aioli, combine the mayo, whole grain mustard, lemon zest and juice, garlic, black pepper and salt.

To serve, spread aioli on a platter. Stack the peppers on top and drizzle with honey, olive oil, flaky sea salt and basil. Serve while the peppers are hot or at room temperature.

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