Let’s learn how to make perfect blistered shishito peppers with a garlicky aioli sauce! They are not only crazy delicious, but also super simple to make.
An excellent paleo + whole30 snack or side dish made with only a handful of healthy ingredients + a skillet! For a vegan version grab your favorite vegan dipping sauce!
Wash and dry the peppers – you don’t really want any water left on the peppers after washing them or they will steam in the pan before they start to blister and char.
In a large cast iron or non stick skillet big enough for peppers to sit in a single layer, heat avocado oil over medium high heat, until oil is shimmering and very hot.
Add peppers and let sit for about 30 seconds, so they have a chance to char and blister before tossing. Cook, tossing every 30 seconds or so until peppers are charred all over and have softened slightly.
You’ll know that they’re done when each pepper is fairly charred on all sides, and has started to soften, but is still bright green and holding it’s shape.