Blistered Shishito Peppers with Garlic Aioli

Ingredients

• 8 oz shishito peppers
• 1 tbsp light olive oil
• 1/2 tsp flaky sea salt, or to taste
• 1 tsp lemon zest, optional
• 1/3 cup mayonnaise
• 1 garlic clove, pressed
• 1/2 tbsp lemon juice
• 1/4 tsp fine sea salt, or to taste
• 1/8 tsp black pepper

Instructions

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. Rinse peppers and dry thoroughly with paper towels. In a mixing bowl, toss the peppers together with the oil.
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. Carefully add peppers in a single layer and let them sear until blistered and browned on the first side, about 2-3 minutes.
5. Turn the peppers over with tongs and let them sear on the second side until blistered, about 2 minutes.
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.