Cedar & Ember · Starters

Blistered Shishitos with Lime Salt & Garlic Aioli

Name: Blistered Shishitos with Lime Salt & Garlic Aioli
Total time: 15 min
Yield: 4 servings
Ingredients: 200 g Shishito peppers; 1 tbsp Neutral cooking oil; 1 tsp Flaky sea salt; 1 whole Lime; 60 g Mayonnaise; 1 clove Garlic; 0.25 tsp Smoked paprika

Shishito peppers seared hot until smoky and blistered, tossed with zesty lime salt and served with a quick garlic aioli for dipping.

15 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Shishito peppers200 g
Neutral cooking oil1 tbsp
Flaky sea salt1 tsp
Lime1 whole
Mayonnaise60 g
Garlic1 clove
Smoked paprika0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg in mayonnaise. Check packaged ingredients for other allergens.

Method

Make the lime salt

Rub the lime zest into the flaky salt with your fingertips until fragrant. Set aside.

Stir the aioli

Mix the mayonnaise, grated garlic, smoked paprika and 1 tsp lime juice. Taste, and add more juice if you like it brighter.

Blister the peppers

Heat a large cast-iron or heavy pan over high heat until it's very hot. Toss the shishitos with the oil and add them in a single layer. Cook 4–6 minutes, turning only now and then, until blistered and charred in spots.

Season and serve

Move the peppers to a platter, squeeze over a little lime juice and shower with lime salt. Serve right away with the aioli.

Let the peppers sit undisturbed for a minute between turns so they char instead of steaming. About one in ten shishitos runs spicy, which is part of the fun.

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