Shheeshh… itos made easy!

Shishito peppers seem to be available at every restaurant across the US right now. Just because they are a restaurant craze, doesn’t mean you can only enjoy them at a restaurant!

This super simple recipe combines the peppers which can vary in heat level from hot to mild blistered to perfection with a squeeze of lime and paired with a Mexican inspired aioli. In combination these have all the elements of craveability; salt, acid, heat, and fat!

Add this app to your next dinner party rotation!


  • Shishito peppers (washed well and patted dry)
  • Salt
  • Oil- enough to lightly coat peppers
  • 1/4 lime

For aioli:

  • 1 Tablespoon mayo
  • 1/2 teaspoon garlic powder
  • 1/4 lime juice
  • 1/2 teaspoon cumin powder
  • pinch: chili powder, paprika, and pepper
  • 1 splash vinegar (white wine or apple cider)

How to:

  1. In a bowl toss your cleaned and dried shishito peppers with oil, enough to lightly coat and a sprinkle of salt.
  2. Get a cast iron or saute pan nice and hot. Add peppers. Toss every few minutes to allow to get char on some sides. Cook for 5-7 minutes until there is a decent amount of char on the peppers.
  3. Once finished, remove from heat and sprinkle with additional salt (to taste) and squeeze of lime.
  4. To prepare aioli mix all ingredients together, this can be made ahead of time and refrigerated until ready to eat.
  5. Dip, eat, and enjoy!

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