Always flavorful and sometimes spicy, these roasted shishito peppers are a simple and healthier appetizer that will make a great addition to any party spread. Simply roast them under the broiler until they're blistered, and serve them with this lemon aioli dipping sauce for an easy appetizer that's fun to eat.
For the peppers:
- 1 pound shisito peppers
- 1 tablespoon olive oil
- 2 - 3 garlic cloves (minced)
- 1/2 teaspoon coarse salt
- Black pepper (to taste)
For the aioli:
- 1 egg + 1 egg yolk (room temperature)
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 lemon (zested)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon coarse salt
- 1 cup neutral oil (canola oil, light olive oil)
Alternative method for aioli:
- 1 cup mayo
- 1 garlic clove (minced)
- 1 lemon (zested and juiced)
- 1 teaspoon Dijon mustard
- Coarse salt (to taste)
To make the aioli:
Place all ingredients in a large cup with the eggs at the bottom and oil at the top.
Blend with an immersion blender, slowly working from bottom to top, until ingredients are combined and thick.
For the peppers:
Place a baking sheet in the oven and preheat the broiler to 500˚F.
In a large mixing bowl, toss the peppers with olive oil, garlic, salt and pepper until completely coated.
Remove heated baking sheet from the oven and carefully place peppers on it in a single layer. Return pan to the oven and roast shishitos for about 5 minutes, or until they have begun to brown and blister.
Remove from oven and garnish with a sprinkle of salt & pepper.
Alternative method for aioli:
Calories: 315kcal Carbohydrates: 2g Protein: 1g Fat: 34g Trans Fat: 0.1g Cholesterol: 21mg Sodium: 327mg Fiber: 1g Sugar: 1g Vitamin C: 10mg