Shishito peppers with aioli

By Spencer Watts
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  • 1 egg
  • 1 egg yolk
  • 2 medium cloves garlic
  • 1 cup (240 milliliters) canola oil
  • 1 tablespoon (15 milliliters) lemon juice


  • 454 grams Shishito peppers
  • 2 tablespoons (30 milliliters) canola oil
  • 1 tablespoon (15 milliliters) sesame oil
  • 2 teaspoons (10 milliliters) Maldon salt



  1. Combine the egg, egg yolk, garlic, and two tablespoons (30 milliliters) of the oil in a food processor, pulse until mixed.
  2. While blending, add some of the oil in a slow, steady stream until the aioli begins to thicken.
  3. Continuing to blend, add the lemon juice and the remainder of the oil.  The texture should be thick and uniform in texture.
  4. Transfer to a small serving dish and refrigerate until needed.


  1. Heat a cast iron skillet over high heat.
  2. In a medium bowl, toss the peppers with canola oil and sesame oil until completely covered.
  3. Cook peppers, stirring until evenly charred and softened.

To serve:

  1. Transfer peppers to a serving dish and season with the Maldon salt. Serve with aioli.


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