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Shishito peppers with aioli
Ingredients
Aioli:
- 1 egg
- 1 egg yolk
- 2 medium cloves garlic
- 1 cup (240 milliliters) canola oil
- 1 tablespoon (15 milliliters) lemon juice
Peppers:
- 454 grams Shishito peppers
- 2 tablespoons (30 milliliters) canola oil
- 1 tablespoon (15 milliliters) sesame oil
- 2 teaspoons (10 milliliters) Maldon salt
Directions
Aioli:
- Combine the egg, egg yolk, garlic, and two tablespoons (30 milliliters) of the oil in a food processor, pulse until mixed.
- While blending, add some of the oil in a slow, steady stream until the aioli begins to thicken.
- Continuing to blend, add the lemon juice and the remainder of the oil. The texture should be thick and uniform in texture.
- Transfer to a small serving dish and refrigerate until needed.
Peppers:
- Heat a cast iron skillet over high heat.
- In a medium bowl, toss the peppers with canola oil and sesame oil until completely covered.
- Cook peppers, stirring until evenly charred and softened.
To serve:
- Transfer peppers to a serving dish and season with the Maldon salt. Serve with aioli.
