Prep
5 minutesCook
5 minutesMakes
4 - 6 ServingsLevel
Very easy!Rating
/rating_on.png "1 Star")
/rating_half.png "5 Stars")
Loading...| 1 bag of shishito (or padron) peppers | |
| 1/4 cup mayonnaise | |
| 2 tsp sriracha | |
| 1 tbsp sweet Thai chili sauce | |
| 1 Lemon | |
| 1 tbsp minced garlic |
The first time I ate shishito peppers was in Spain at a tapas bar. I was blown away with the simplicity of the dish, yet how impressed the group was by it. 1 in 5 or so shishito peppers are very spicy and the rest are quite mild. This turns the dish into a game of roulette. But the entertainment factor isn't the only thing going for this dish. The salt and spiciness of the peppers mixed with the spice and sweetness of the aioli is quite delicious. There won't be a single pepper left on the plate, I guarantee it.
| 1. | This is a super easy snack or starter! Begin by making the aioli. Combine the mayo, sriracha, sweet thai chili sauce, lemon and garlic. Mix well and then put in the fridge. You want to chill the aioli for at least an hour. This will help remove the sharpness of the raw garlic. |
| 2. | Cooking the shishito peppers is pretty simple. Heat a skillet or pan (cast iron is best) to very high heat. After a minute of pre-heating, add a little olive oil to the pan. Add your peppers. Turn them when they get some nice dark brown color on the one side. This won’t take very long, maybe two minutes on each side. Once both sides have some color, remove them. Plate the peppers, and salt and pepper them liberally. Serve with the aioli! |
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