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Blistered Shishito Peppers with Chipotle-Garlic Aioli

Blistered Shishito Peppers with Chipotle-Garlic Aioli

This is another recipe I am recreating from the weekend away with my sisters. While at lunch in Portland, we ordered some blistered shishito peppers with a chipotle sauce that were amazing! We devoured the plateful in minutes and we all happily would have eaten more. My kids and I had some friends over this afternoon so I whipped these blistered peppers up. They tasted amazing and disappeared quickly. I really love the smokey flavor the chipotle adds to the sauce–it pairs nicely with the tasty peppers.

Blistered Shishito Peppers with Chipotle-Garlic Aioli

How to Make Blistered Shishito Peppers with Chipotle-Garlic Aioli

Make the chipotle-garlic aioli by combining the mayonnaise, adobo sauce, to taste, and minced garlic together; mix well and set aside to allow flavors to mingle.

Heat the olive oil in a skillet over medium-high heat. Add the shishito peppers and cook, stirring often, for 7-10 minutes, or until the peppers are all blistered and softened. Season well with sea salt and a squeeze of fresh lime juice, to taste. Serve immediately with the chipotle-garlic aioli. Enjoy.

Blistered Shishito Peppers with Chipotle-Garlic Aioli

Blistered Shishito Peppers with Chipotle-Garlic Aioli

Blistered Shishito Peppers with Chipotle-Garlic Aioli

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Appies & Snacks
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • Chipotle-Garlic Aioli:
  • 1/4 cup mayonnaise
  • 1 tsp adobo sauce (just the liquid from chipotle peppers in adobo sauce), more to taste
  • 1 clove of garlic minced

  • Blistered Shishito Peppers:
  • 1 tbsp olive oil
  • 1 bag of shishito peppers rinsed
  • Sea salt to taste
  • Fresh lime juice to taste

Instructions

  • Make the chipotle-garlic aioli by combining the mayonnaise, adobo sauce, to taste, and minced garlic together; mix well and set aside to allow flavors to mingle.
  • Heat the olive oil in a skillet over medium-high heat.
  • Add the shishito peppers and cook, stirring often, for 7-10 minutes, or until the peppers are all blistered and softened.
  • Season well with sea salt and a squeeze of fresh lime juice, to taste.
  • Serve immediately with the chipotle-garlic aioli. Enjoy.
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8 Comments

  1. Shishito peppers are wonderful! Love them. Never tried them with a chipotle-garlic aioli before, but I will. 🙂 Thanks!

  2. My pepper allergies are keeping me away, but I think it’s wonderful that you found some new favorites during your Sister Weekend, and are able to recreate them so well!

  3. This makes a really nice appetizer. I don’t think these peppers are sold in my area but I will check.

  4. Dana Aberg says:

    5 stars
    We just made some Shishito peppers and they were all so HOT!! Usually we get 1 or 2 hot ones, but these were all pretty hot… definitely slowed down our intake of peppers and increased our milk consumption.

    Next time I’m going to try the Chipotle Aioli.

  5. Would you believe a bag of un-named peppers that look just like these showed up at our house yesterday courtesy of Cindy.

  6. I could eat these for a meal on their own! The chipotle aioli sounds magical.

  7. looks like a very satisfying appetizer to me! i don’t think i’ve ever noticed those peppers in the store, but then again, i’ve never been looking for them!