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Charred Shishito Peppers with Sriracha Aioli

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Charred Shishito Peppers with Sriracha Aioli: A Simple and Delicious Recipe

Shishito peppers are a type of small, mild chili pepper that is popular in Japanese cuisine. They are typically served whole, either grilled or roasted, and are often accompanied by a dipping sauce.

This recipe for charred shishito peppers with sriracha aioli is a simple and delicious way to enjoy these unique peppers. The peppers are roasted until they are blistered and charred, then tossed in a flavorful sriracha aioli sauce. The result is a dish that is both spicy and savory, with a hint of sweetness from the peppers.

Ingredients

  • 1 pound shishito peppers
  • 1 tablespoon olive oil
  • 1/4 cup sriracha sauce
  • 1/4 cup mayonnaise
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Wash the shishito peppers and remove the stems.
  3. Toss the peppers with the olive oil in a large bowl.
  4. Spread the peppers out on a baking sheet and roast for 10-12 minutes, or until they are blistered and charred.
  5. While the peppers are roasting, make the sriracha aioli. In a small bowl, whisk together the sriracha sauce, mayonnaise, panko breadcrumbs, Parmesan cheese, salt, and black pepper.
  6. Once the peppers are done roasting, remove them from the oven and let them cool slightly.
  7. Serve the peppers with the sriracha aioli.

Tips

  • If you don't have any shishito peppers, you can also use other types of small chili peppers, such as Fresno peppers or jalapeños.
  • Be sure to roast the peppers until they are blistered and charred. This will give them a smoky flavor that pairs well with the sriracha aioli.
  • The sriracha aioli can be made ahead of time and stored in the refrigerator for up to 2 weeks.
  • Serve the peppers with your favorite dipping sauce, such as soy sauce, ranch dressing, or tzatziki sauce.

Enjoy!