- Appetizer
- Spanish
- Grill
Ingredients
For the peppers
- 8 oz
shishito peppers, whole, rinsed and patted very dry
- 1 tbsp
olive oil
flaky sea salt, to taste
- 1
lemon, cut into wedges (optional)
For the smoked paprika aioli
- 1/2 cup
mayonnaise
- 1 clove
garlic, grated or very finely minced
- 3/4 tsp
smoked paprika
- 2 tsp
lemon juice, freshly squeezed
- 1 pinch
fine salt
- Vegetarian
- Dairy-free
- Gluten-free
Contains eggs (mayonnaise).
Worked out from the ingredients.
Steps
- Step 1
Heat a grill to high, about 500°F, with the grates clean and lightly oiled. If you have a grill basket or a perforated grill pan, set it on the grates to heat too, so the small peppers don't fall through.
10 min · 500°F
- Step 2
While the grill heats, make the aioli: in a small bowl, stir together the mayonnaise, grated garlic, smoked paprika, lemon juice and a pinch of fine salt until smooth and evenly pink-orange. Taste and add a little more lemon or salt if it needs it, then set aside.
5 min
- 1/2 cup mayonnaise
- 1 clove garlic
- 3/4 tsp smoked paprika
- 2 tsp lemon juice
- 1 pinch fine salt
- Step 3
In a large bowl, toss the whole shishitos with the olive oil until lightly coated all over. Leave the stems on.
2 min
- 8 oz shishito peppers
- 1 tbsp olive oil
- Step 4
Spread the peppers in a single layer on the hot grill or in the grill basket. Grill, turning them with tongs every minute or so, until the skins are puffed, charred in spots and the peppers have gone soft and slumped, 5 to 8 minutes total. Don't be shy about the blackening; that's the flavor.
8 min
- 8 oz shishito peppers
- Step 5
Pile the hot peppers on a platter, sprinkle generously with flaky sea salt and serve right away with the aioli for dipping and lemon wedges alongside.
2 min
- flaky sea salt
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026