Shishito Peppers with Garlic Cilantro Aioli

INGREDIENTS

• Fresh Shishito Peppers – (7 ounces)
• 2 tbsp Olive oil
• 2 cloves of Garlic, minced
• Salt, to taste
• 1 Lemon (for juice & zest)
• Grated Parmesan cheese – as per your preference

GARLIC CILANTRO AIOLI DIP

• 1/2 cup Mayonnaise
• 2 cloves Garlic, minced
• 2 tbsp fresh Cilantro, finely chopped
• 1 tbsp Lemon juice
• Salt and pepper, to taste

INSTRUCTIONS

1. Prep: Wash and pat dry the Shishito peppers. Make sure they’re completely dry to avoid oil splatter while cooking.
2. Cook the Peppers:
   • Heat a cast iron pan over medium-high heat.
   • Add the oil and let it heat up.
   • Toss in the Shishito peppers. Let them cook undisturbed for about 3 minutes or until they start to char.
   • Flip the peppers and char them on the other side for another 3 minutes.
3. Season:
   • Add the minced garlic to the pan and sauté briefly.
   • Sprinkle a pinch of salt over the peppers.
   • Squeeze the juice of half a lemon over the peppers and stir.
   • Grate some lemon zest over the top.
   • Finish with a generous sprinkle of grated Parmesan cheese. Toss everything together until the peppers are well-coated.
4. Prepare the Aioli Dip:
   • In a mixing bowl, combine mayonnaise, minced garlic, finely chopped cilantro, and lemon juice.
   • Season with salt and pepper, and mix until smooth.
5. Serve:
   • Plate the Shishito peppers and serve them with the garlic cilantro aioli dip on the side.
6. Note:
   • The playful twist to this dish is that 1 out of 10 Shishito peppers is naturally spicy. It’s a fun dish to share with friends, never knowing which pepper offers that fiery kick! Enjoy!