Blistered Shishito Peppers with Best Dip

Ingredients:

For the Shishito Peppers:

• 8 oz (225 g) shishito peppers
• 1 Tbsp (15 ml) light olive oil
• 1/2 tsp (1 g) flaky sea salt (or to taste)
• 1 tsp (1 g) lemon zest (optional)

For the Garlic Aioli:

• 1/3 cup (75 ml) mayonnaise
• 1 garlic clove, pressed
• 1/2 Tbsp (7.5 ml) lemon juice
• 1/4 tsp (0.5 g) fine salt (or to taste)
• 1/8 tsp (0.125 g) black pepper

Instructions:

1. Prepare peppers: Rinse shishito peppers and dry thoroughly with paper towels.
2. Toss peppers: In a mixing bowl, toss the peppers with olive oil.
3. Heat skillet: Heat a large 12-inch cast-iron skillet over medium-high heat until hot and starting to smoke.
4. Sear peppers: Carefully add peppers to the skillet in a single layer and sear until blistered and browned on the first side, about 2-3 minutes.
5. Flip and sear: Turn peppers over with tongs and sear on the second side until blistered, about 2 minutes.
6. Serve: Transfer peppers to a serving bowl, sprinkle with salt and lemon zest (if desired), and serve with garlic aioli dipping sauce.

To make garlic aioli:

1. Combine ingredients: In a small bowl, combine mayonnaise, pressed garlic, lemon juice, salt, and pepper.
2. Stir: Stir until well combined.
3. Let sit: Set aside to let flavors meld while you cook the shishito peppers.

Optional: Grilling Shishito Peppers

• Heat grill to medium heat (about 350°F).
• Oil the peppers and put them on the grates of a hot grill or in a preheated grill basket.
• Sear for 2-3 minutes per side or until blistered and browned.