Blistered Shishito Peppers with Dipping Sauce Recipe

If you’re craving a snack that’s downright irresistible, bold, and just a bit addictive, Blistered Shishito Peppers with Sesame Lime Aioli absolutely deliver. Tangy, creamy, and loaded with umami, these blistered peppers come together in minutes—making them the perfect party starter, happy hour munchie, or fresh side. Trust me: you’ll find yourself making this one on repeat!

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Ingredients You’ll Need

This recipe proves that a just-right list of ingredients can turn a simple snack into a craveworthy experience. Every element brings something special—whether it’s smoky depth, creamy tang, or a punch of umami. Let’s break down what you’ll need for Blistered Shishito Peppers with Sesame Lime Aioli and why you don’t want to skip a thing!

• Shishito Peppers: The star of the show—tender Japanese green peppers that blister beautifully with just a hint of mild heat.
• Vegetable Oil: Ensures your peppers develop those signature smoky blisters without sticking to the pan.
• Flaky Sea Salt: Sprinkled at the end, it adds crunch and makes every bite pop with flavor.
• Mayonnaise: The creamy base for your aioli, lending luscious body and tang to the dip.
• Garlic (minced): Brings a sharp, pungent note to the aioli—fresh garlic makes all the difference here.
• Fish Sauce: Secret umami weapon! Just a dash deepens the aioli’s flavor, balancing the richness.
• Fresh Lime Juice: Brightens the aioli and ties everything together with fresh citrusy zest.
• Toasted Sesame Oil: A drizzle adds fragrant, nutty complexity to the sauce—don’t skip it.
• Honey: Rounds out the dip with subtle sweetness and balances the heat.
• Red Pepper Flakes: For a gentle background warmth in your aioli—add more if you’re feeling spicy!

Variations

One of my favorite things about Blistered Shishito Peppers with Sesame Lime Aioli is how easily you can riff on the basics. Whether you want to dial up the heat, swap in vegan alternatives, or get playful with your dip, there’s no shortage of ways to make this recipe your own. Let your tastebuds lead the way!

• Vegan Version: Use your favorite plant-based mayonnaise and omit the fish sauce—or swap in a vegan fish sauce alternative for all the umami and none of the animal products.
• Extra Heat: Amp up the spice by stirring in a touch of sriracha or extra red pepper flakes to the aioli, or toss a few spicy peppers in with your mild shishitos.
• Citrus Twist: Substitute the lime juice for yuzu or lemon juice for a different zingy flavor profile in your dip.
• Peppers with a Crunch: After blistering, toss the peppers with toasted sesame seeds for added texture and gorgeous presentation.

How to Make Blistered Shishito Peppers with Sesame Lime Aioli

Step 1: Whisk Up the Sesame Lime Aioli

Start with the flavor-packed aioli—it’s the key to transforming a simple snack into something restaurant-worthy. In a medium bowl, whisk together the mayonnaise, minced garlic, fish sauce, fresh lime juice, toasted sesame oil, honey, and red pepper flakes until smooth and fully combined. Taste and adjust to your liking; if you love citrus, squeeze in a bit more lime!

Step 2: Heat the Skillet and Add Oil

Set a large cast iron or heavy skillet over medium-high heat and let it get nice and hot. Add the vegetable oil and swirl to coat the bottom—this will help those peppers blister and char instead of steaming.

Step 3: Blister the Shishito Peppers

Add the shishito peppers to the hot skillet in a single layer. Let them cook, undisturbed, for about 3 minutes. This patience pays off—you want to see blackened, blistered spots forming before stirring. Give the peppers a toss, then cook for another 2 minutes or so until they’re evenly blistered and aromatic.

Step 4: Finish & Serve

Take the peppers off the heat and immediately sprinkle with the flaky sea salt. Pile them onto a platter with a generous bowl of sesame lime aioli for dipping. Enjoy your Blistered Shishito Peppers with Sesame Lime Aioli while they’re hot and smoky!

How to Serve Blistered Shishito Peppers with Sesame Lime Aioli

Garnishes

Sprinkle your Blistered Shishito Peppers with a final dusting of flaky sea salt and toasted sesame seeds right before serving. For an extra flourish, add a little lime zest on top of the aioli or a few chopped fresh cilantro leaves—each garnish brightens the plate and emphasizes the vibrant flavors.

Side Dishes

These peppers are a natural match for small plates! Pair them with crispy tempura, yakitori skewers, gyoza, or even sushi. If you’re creating a tapas spread, they fit right in alongside olives, roasted nuts, or quick-pickled veggies.

Creative Ways to Present

For a modern touch, serve Blistered Shishito Peppers with Sesame Lime Aioli piled high on a rustic wooden board with small dipping bowls. Or skewer the peppers for individual bites at cocktail parties. You can even tuck them into lettuce wraps or nestle them atop a vibrant summer salad as a flavorful surprise.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which is rare in my house!), store the cooled blistered peppers and any extra aioli separately in airtight containers in the fridge. The peppers will keep for up to 2 days and the aioli for about 4 days.

Freezing

Freezing isn’t recommended for shishito peppers, as their delicate texture can become mushy and less appealing. The sesame lime aioli doesn’t freeze well either due to its emulsion, so these treats are best enjoyed fresh or within a day or two.

Reheating

To revive leftover peppers, simply toss them in a hot, dry skillet for a minute or two—they’ll regain some char and perk back up. Aioli is best served cold straight from the fridge, but let it sit out for a few minutes if it thickens too much.

FAQs

Final Thoughts

Blistered Shishito Peppers with Sesame Lime Aioli are the kind of dish that instantly brightens up any table and brings out delighted smiles. If you haven’t tried them yet, let this be your sign—gather your ingredients, turn up the heat, and enjoy a little bit of culinary magic in just minutes. I can’t wait for you to fall in love with every smoky, zesty bite!

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