Blistered Shishito Peppers with Lemon and Garlic

My daughter requested I make more shishito peppers sometime, so I surprised her with this blistered shishito peppers with lemon and garlic recipe as an after-school snack. I blistered the peppers in olive oil over high heat, then cooked them in butter with fresh garlic until softened. I finished them with lots of lemon juice and freshly cracked sea salt right before serving with some lemon garlic aioli. My daughter was thrilled and demolished the plate in minutes.

Blistered Shishito Peppers with Lemon and Garlic

Lemon Garlic Aioli:

• ⅓ cup mayonnaise
• 1-2 tbsp fresh lemon juice, to taste
• Zest from half a lemon
• 1 clove of garlic, minced

Shishito Peppers with Lemon and Garlic Butter:

• 1 tsp olive oil
• 1 (6 oz) bag of shishito peppers, cleaned & dried completely
• 1 tbsp butter
• 1 clove of garlic, minced
• Juice from half a lemon, or more to taste

How to Make Blistered Shishito Peppers with Lemon and Garlic

Prepare the lemon garlic aioli by combining mayonnaise, lemon juice, lemon zest, and minced garlic. Mix until well combined. Add more lemon juice, if needed, to taste. Set aside to allow the flavors to mingle.

Cook the shishito peppers by heating the olive oil in a large skillet over high heat. Add the cleaned & dry shishito peppers to the HOT large skillet and cook, tossing frequently, for 2-3 minutes or until blistered. Reduce the heat to medium and add the butter and minced garlic. Cook, stirring constantly, for 1 minute.

Add juice from half a lemon and toss to coat. Place the peppers on a serving plate, then season with sea salt to taste.

Serve immediately with the lemon garlic aioli. Enjoy.