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Blistered Shishito Peppers with Chipotle-Garlic Aioli

Blistered Shishito Peppers with Chipotle-Garlic Aioli

This blistered shishito peppers with chipotle-garlic aioli recipe is a recreation from a dish I had when I was away for the weekend with my sisters. While at lunch in Portland, we ordered some spicy blistered shishito peppers and we devoured them in minutes, so I had to try making them at home. My kids and I had some friends over this afternoon so I whipped these tasty blistered shishito peppers up and they disappeared quickly.

Blistered Shishito Peppers with Chipotle-Garlic Aioli

How to Make Blistered Shishito Peppers with Chipotle-Garlic Aioli

Make the chipotle-garlic aioli by combining the mayonnaise, adobo sauce, to taste, and minced garlic together; mix well and set aside to allow flavors to mingle.

Cook the peppers by heating the olive oil in a large skillet over medium-high heat.

Add the shishito peppers and cook, stirring often, for 7-10 minutes, or until the peppers are all blistered and softened. Season well with sea salt and a squeeze of fresh lime juice, to taste.

Serve immediately with the chipotle-garlic aioli. Enjoy.

Blistered Shishito Peppers with Chipotle-Garlic Aioli

Blistered Shishito Peppers with Chipotle-Garlic Aioli

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Appies & Snacks
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

Chipotle-Garlic Aioli:

  • ¼ cup mayonnaise
  • 1 tsp adobo sauce (just the liquid from chipotle peppers in adobo sauce), more to taste
  • 1 clove of garlic minced

Blistered Shishito Peppers:

  • 1 tbsp olive oil
  • 1 bag of shishito peppers rinsed
  • Sea salt to taste
  • Fresh lime juice to taste

Instructions

  • Make the chipotle-garlic aioli by combining the mayonnaise, adobo sauce, to taste, and minced garlic together; mix well and set aside to allow flavors to mingle.
  • Cook the peppers by heating the olive oil in a skillet over medium-high heat.
  • Add the shishito peppers and cook, stirring often, for 7-10 minutes, or until the peppers are all blistered and softened.
  • Season well with sea salt and a squeeze of fresh lime juice, to taste.
  • Serve immediately with the chipotle-garlic aioli. Enjoy.
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Recipe Rating




8 Comments

  1. My pepper allergies are keeping me away, but I think it’s wonderful that you found some new favorites during your Sister Weekend, and are able to recreate them so well!

  2. 5 stars
    We just made some Shishito peppers and they were all so HOT!! Usually we get 1 or 2 hot ones, but these were all pretty hot… definitely slowed down our intake of peppers and increased our milk consumption.

    Next time I’m going to try the Chipotle Aioli.

  3. looks like a very satisfying appetizer to me! i don’t think i’ve ever noticed those peppers in the store, but then again, i’ve never been looking for them!