Ingredients:

  • 1 pound Shishito Peppers (whole, stems intact)
  • 2 tablespoons High-Heat Neutral Oil (Canola or Grapeseed)
  • Flaky Sea Salt (Maldon), to taste
  • 1 teaspoon Fresh Lime or Lemon Juice (optional)
  • ½ cup Good Quality Mayonnaise
  • 1 large Garlic Clove, finely minced or grated
  • 1 teaspoon Smoked Paprika (Sweet or Mild)
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 1–2 teaspoons Ice Water
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Phase 1: Prepare the Aioli. Combine mayonnaise, minced garlic, smoked paprika, and lemon juice in a small bowl.
  2. Whisk vigorously until fully incorporated and smooth. Add ice water, one teaspoon at a time, until the aioli reaches a creamy consistency. Season with salt and pepper to taste. Cover and refrigerate.
  3. Phase 2: Blister the Peppers. Thoroughly wash and completely pat the shishito peppers dry, as moisture prevents blistering.
  4. Heat a large, heavy-bottomed skillet over medium-high to high heat. Add the oil; it should shimmer lightly.
  5. Carefully add the dried peppers to the hot skillet in a single layer. Allow them to cook undisturbed for 2–3 minutes until deep brown blisters form on the bottom.
  6. Using tongs, gently toss or flip the peppers, continuing to cook until they are mostly softened and blistered on all sides (about 5–7 minutes total cooking time).
  7. Remove peppers immediately from the heat and transfer them to a serving platter.
  8. Phase 3: Finish and Serve. Immediately sprinkle the hot peppers generously with flaky sea salt and drizzle with fresh lime/lemon juice, if using.
  9. Serve the warm blistered peppers alongside the chilled Smoked Paprika Aioli for dipping.