While Shishito Peppers are typically mild in spiciness and have a wonderful bright, flavor profile, every once in a while, a sneaky little hot one comes about and reminds you that it is indeed still a pepper! Some refer to eating these peppers as playing a game of Russian Roulette, but even the hottest of Shishito Peppers still remains low on the overall Scoville Heat Unit scale coming in at around 200, which is more than 10 times milder than a jalapeno, for example. They are great to snack on or serve as an appetizer and can be quickly sautéed/blistered in under 10 minutes. If you enjoy a little spice in life and perhaps a tickle of the tongue, today's recipe, Blistered Shishito Peppers with Chipotle Garlic Aioli will surely become a new favorite amongst your future snacking experiences...Let's Get Cooking!
There isn't much to making these delicious Blistered Shishito Peppers with Chipotle Garlic Aioli so begin by making the sauce a little early, so it has time to set up and really become flavorful. Combine some mayonnaise, minced garlic, and just some of the adobo sauce from canned chipotle peppers in a bowl and stir until fully mixed. Cover and refrigerate this dipping sauce for at least an hour or so to fully fortify those favors together.
When you are ready to enjoy these tasty peppers, simply heat some oil in a pan over Medium-High and sauté the peppers for about 10 minutes while continuously stirring. The skins will start to bubble and blister meaning the peppers are warmed through and ready to enjoy. Give them a quick sprinkle of salt and a couple squirts of fresh lime juice to really enhance the flavors of these wonderful little peppers.
That's literally all she wrote, folks! This is a super simple and quick appetizer or snack that is not only full of healthy vitamins and antioxidants, but also great on their own without any sauce. That being said, we spent the 2 minutes making the sauce so you might as well use it to cool down the temperature heat of the peppers and add a little more umami flavor to your snacking experience! Be sure to serve or eat these peppers while they are still hot from the pan and be prepared to make multiple batches once people get over their fear of them being too spicy. You might get a hot one once in a while, but nothing more than a pepperoncini-level of heat so almost not even worth mentioning. Trust me, make a batch for yourself, and enjoy a new endorphin-producing pepper experience...Just Keep Cooking!
BLISTERED SHISHITO PEPPERS WITH CHIPOTLE GARLIC AIOLI
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