Blistered Shishito Peppers with Sriracha Aioli


This is one of those recipes that was a result of inspiration from a dozen different places! Disappointed that my food blogging had taken a back seat to the craziness of everyday life, I was looking for the perfect recipe and aesthetic to get me excited about the process again. That inspiration managed to come in the form of a beautiful gift from Japan- a porcelain bowl, ornately adorned with delicate flowers.  Shishito Peppers 3   In allowing the aesthetic to guide the recipe, I decided on a typical Japanese mainstay- shishito peppers. These mild, green peppers are often served as a simple appetizer or as tempura and have crowded their way onto the menus of local, trendy restaurants. Best of all, these slender, slighty sweet peppers are incredibly simple to prepare and maintain a fresh and delicious crunch after preparation!   Sriracha Aioli 3   This will certainly not be the last time I make this confession, but I LOVE condiments! If they are artisanal and homemade, all the better. Shishito peppers are truly delicious enough to hold their own with just a sprinkle of sea salt and olive oil, but the creamy garlic aioli with an added spicy kick of Sriracha takes these tasty little peppers to a whole new level! This particular recipe is incredibly easy to throw together, involving four basic ingredients that are likely already in your kitchen- mayonnaise, fresh garlic, sea salt, and Sriracha.   Sriracha Aioli   My Sriracha aioli revelation came in the form of late-night eats at a wedding I recently attended. While the aioli was served with crisp, thin-cut fries at the event, I much prefer the fresh, crunchy vegetable pairing of shishito peppers. This recipe is a perfect reflection of my general approach to food. I love to allow fresh, wholesome vegetables to take the main-stage but am sure to include the flavorful and decadent trappings. Life is far too short to not indulge in the simple pleasures, Sriracha aioli included!   Shishito Peppers

Prep Time: 10 minutes


3 cups, shishito peppers

2 tbsp, olive oil

1/2 cup, mayonnaise

1 clove garlic, minced

2 tbsp, Sriracha

Sea salt and black pepper to taste


To prepare the Sriracha aioli, whisk together the mayonnaise, garlic, and Sriracha. Season with sea salt and black pepper to taste.

Heat olive oil in a large skillet over medium-high heat. Cook peppers, stirring occasionally until blistered on all sides. Sprinkle with sea salt and serve with a side of Sriracha aioli.

RecipesStephanie Drazich