Blistered Shishito Peppers with Ginger Soy Aioli

Serves 4–6

Shishito peppers hail from East Asia, but they have become increasingly popular across the globe in recent years. Their mild heat and small shape make them perfect for snacking. Delicious simply charred with a sprinkle of salt, they are also a good match for a creamy Ginger Soy Aioli.

Ginger Soy Aioli

⅔ cup mayonnaise

2 teaspoons soy sauce

1 garlic clove, minced

3 teaspoons minced ginger

1 tablespoon lime juice

Blistered Shishito Peppers

1 pound shishito peppers, washed and dried thoroughly 

1 tablespoon canola oil

1 teaspoon toasted sesame oil

½ teaspoon sesame seeds

Lime wedges for serving

Combine the aioli ingredients in a small bowl and place, covered, in the refrigerator until time to serve.

Heat a large skillet over medium-high heat. In a large bowl, toss the peppers with the canola and sesame oils, making sure the peppers are evenly coated. Place the peppers in the pan and cook them for 3 to 5 minutes, flipping every so often. They may splatter, so be careful and use a splatter screen if you have one.

Once the peppers are blistered all over but still slightly crisp, move them to a platter. Sprinkle with sesame seeds and add a squeeze of lime. Let cool for 5 minutes before eating. Serve with Ginger Soy Aioli for dipping.