- ½ lb Shishito Peppers (Approx. 20)
- 2 Tbsp Harissa Olive Oil (Seperated)
- ¼ Cup Mayonnaise
- 1 tsp Lemon Juice
- 1 Clove Garlic; Minced
- Salt & Pepper; To Taste
- Prepare Shishito Peppers. Wash & dry peppers. In a medium bowl, toss with 1 Tbsp of Harissa Olive Oil, salt & pepper.
- Preheat a large pan (or air fryer) to medium-high heat.
- Blister Peppers. Add peppers to the pan and cook, turning occasionally, until slightly softened and beginning to char & ‘blister.’
- Prepare Aioli. While peppers cook, combine mayonnaise, remaining harissa olive oil, lemon juice, garlic & a pinch of salt. Whisk until combined.
- Serve peppers immediately with aioli dipping sauce!
Note: About 1 in 10 Shishito peppers are very hot! The others are rather mild.
Ready in 15 minutes
Serves 2-4 people
