Shishito peppers are a popular appetizer thanks to their mild heat and crisp texture.
Charred shishito peppers are quick to prepare on the stovetop or grill and pair wonderfully with a creamy miso aioli dip.
This appetizer is simple yet impressive, perfect for entertaining or a flavorful snack.
Why You’ll Love This Recipe
- Shishito peppers have a mild, slightly sweet flavor with occasional mild heat, making them approachable for most palates.
- Charring the peppers enhances their natural smokiness and adds a lovely crisp texture.
- The miso aioli complements the peppers with savory umami richness and a creamy texture that balances the slight heat.
Charred Shishito Peppers with Miso Aioli
A quick and flavorful appetizer featuring mildly spicy shishito peppers charred to perfection and served with a savory miso aioli for dipping.
- Prep time
- 10 minutes
- Cook time
- 7 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 pound (450 g) shishito peppers, washed and dried
- 1 tablespoon (15 ml) vegetable oil
- Kosher salt, to taste
- 1/2 cup (120 g) mayonnaise
- 1 tablespoon (18 g) white miso paste
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) soy sauce
- 1 small garlic clove, minced
Instructions
- Prepare the shishito peppers Heat a large cast-iron skillet or grill pan over medium-high heat. Add the vegetable oil and swirl to coat the pan. Add the shishito peppers in a single layer (work in batches if necessary). Cook, turning occasionally, until the peppers blister and char evenly on all sides, about 5 to 7 minutes.
- Season the peppers Remove the charred peppers from the skillet and transfer to a serving bowl. Sprinkle generously with kosher salt while still hot to enhance flavors.
- Make the miso aioli In a small bowl, whisk together the mayonnaise, white miso paste, lemon juice, soy sauce, and minced garlic until smooth. Taste and adjust the seasoning if needed.
- Serve Serve the charred shishito peppers immediately with the miso aioli on the side for dipping.
Helpful Tips
- Pat the shishito peppers dry before cooking to get a good char and avoid steaming.
- Use a sturdy pan like cast iron for even heat and nice blistering.
- White miso paste is preferred for its mild sweetness and smooth texture; do not substitute with dark miso which is stronger and less creamy.
- The peppers are best enjoyed immediately while warm and crispy.
Storage and Make-Ahead
Store leftover peppers and miso aioli separately in airtight containers in the refrigerator for up to 2 days.
Reheat peppers briefly in a hot skillet to restore some char but avoid overheating to preserve texture.
Miso aioli should be consumed within 2 days due to the raw garlic and mayonnaise content.
Frequently Asked Questions
Are shishito peppers spicy?
Shishito peppers are generally mild, though approximately 1 in 10 peppers can have a slightly spicy kick.
Can I grill shishito peppers outdoors?
Yes, shishito peppers can be grilled over medium-high direct heat until blistered and charred, similar to stovetop cooking.
Is miso aioli safe to eat raw?
Yes, miso aioli is safe when made with pasteurized mayo and miso. However, it should be refrigerated promptly and consumed within 2 days.
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