Blistered Shishito Peppers with Miso Aioli Dip make a fun finger food appetizer. Skillet roasted on the stove top, smoky charred shishito peppers are mild but tasty.
Cuisine American, Japanese, Spanish
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Flavour & Savour
cast iron skillet or heavy-bottomed skillet
24shishito peppers,or Spanish Padron peppers
2tspolive oil,extra virgin
sea salt, to taste
Miso Aioli Dip
2tsptamari soy sauce
2tbsplemon juice,freshly squeezed
black pepper,freshly ground, to taste
Prepare the Miso Aioli Dip first. In a small bowl, combine white miso, mayonnaise, finely chopped shallots, lemon juice, tamari soy sauce and pepper. Set aside while you cook the peppers.
Rinse the peppers in cool water, then pat dry completely.Toss with a little olive oil.
Add the peppers to a preheated hot skillet (not non-stick). Make sure you're using no more than what will cover the surface of the pan. You want them to cook by blistering, not by steaming.Reduce heat to medium, and heat, turning often until peppers are blistered on all sides. A little char is okay, but watch carefully.
Remove from heat.Squeeze a little lemon juice over all, then sprinkle with salt and serve immediately with dip on the side.
Nutrition calculations include all the dip. You may not need all of it.