Blistered Shishito Peppers with Garlic Aioli

Instructions

1. 1

   Make the aioli: If you want to serve zest over the shishito peppers, zest the lemon before juicing it and set the zest aside. In a small bowl, combine mayonnaise, pressed garlic, lemon juice, fine sea salt, and black pepper. Stir to combine and set aside to let the flavors meld.

2. 2

   Rinse peppers and dry thoroughly with paper towels. In a mixing bowl, toss the peppers together with the oil.

3. 3

   Heat a large 12-inch cast-iron skillet over medium-high heat. Let it heat for about 2 minutes or until the pan is hot and just starting to smoke.

4. 4

   Carefully add peppers in a single layer and let them sear until blistered and browned on the first side, about 2-3 minutes.

5. 5

   Turn the peppers over with tongs and let them sear on the second side until blistered, about 2 minutes.

6. 6

   Transfer to a serving bowl and sprinkle to taste with flaky sea salt and grated lemon zest over the top. Serve with aioli dipping sauce.