Blistered Shishito Peppers with a Smoky Chipotle Aioli

The easiest appetizer you will make this season!

Blistered shishito peppers are summer’s top 5 favorite appetizers. Ever play pepper roulette with these guys? This particular type of pepper is usually pretty mild—except for the rare case when it’s not. One out of every ten of these will be pretty spicy. Generally, these spicy outliers are still less hot than your run-of-the-mill jalapeño, but they’re hot enough to make eating a batch a fun game of chance. By popular demand, these peppers are easy to in grocery stores (Trader Joes and Whole Foods usually carries them) and farmer's markets. I see this dish on menus all over the states and when I am with groups at a restaurant someone ALWAYS wants to order them, so why not impress your guests with some blistered shishito peppers and a little dipping sauce to boot?!

Shishito peppers have health benefits too!

They are loaded with antioxidants, which fight off free-radicals and help boost immunity. Shishitos are packed with vitamin C which can help reduce the risk of heart disease. They also contain dietary fiber which helps with weight loss and aid in digestion.

The season for shishito peppers are here, so go get some and get cooking!

Tip: This recipe calls for olive oil, but I also often use sesame oil instead and toss the peppers with sea salt AND sesame seeds at the end! Both are GREAT.

Blistered Shishito Peppers with a Smoky Chipotle Aioli

Cuisine: Appetizer

Author: Michele Wolfson Broder

Ingredients

• For the peppers:

• 10 ounces shishito peppers (washed and dried thoroughly)

• 1 tablespoon olive oil

• Sea salt for seasoning (flaky if possible)

Instructions

1. Heat the wide saute pan on medium heat until it is good and hot but not smoking.

2. Add the clean and dry peppers to a bowl and toss with the olive oil.

3. Add the peppers and cook, turning occasionally, until they begin to blister and char ONLY SLIGHTLY. Don't rush this. It can take 10 to 15 minutes.

4. Once they are done, toss them with sea salt in the bowl you used to toss them with olive oil.

5. Slide them on top of your aioli and serve them hot.

Blistered Shishito Peppers with a Smoky Chipotle Aioli

Ingredients

• For the aioli:

• 1/2 cup veganaise

• 2 garlic cloves, pressed

• 1/2 teaspoon sea salt

• 3 tablespoons olive oil

• Juice from half a lemon

• 1/2-1 chipotle in adobo pepper from the can

Instructions

1. Use a garlic press and add garlic to a bowl.

2. Add the mayonnaise to the bowl along with 2 tablespoons of olive oil, sea salt, and lemon juice. Mix to combine.

3. Add the chipotle in adobo and the remaining 1 tablespoon of olive oil and mix again.

4. Taste and adjust the seasoning as needed.

5. Add to the bottom of the serving plate so shishito can go on top.

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