Shishitos are JUST as good without a dip, just follow the basic cooking instructions and get to eating! Could also use this recipe with patron pepper for a little more of a kick.
6 oz shishito peppers
1 tbsp olive oil or vegetable oil
regular coarse salt
zest of 1 lemon
2 egg yolks
2 cloves garlic grated or pressed
2 tsp fresh lemon juice
1⁄4 cup extra virgin olive oil
pinch of salt
Heat up the oil in a large pan over high heat.
Toss the peppers in the pan and once they begin to blister move them around with tongues so they can blister all over.Once they begin to char transfer to a serving dish, and sprinkle with the lemon zest and a small pinch of salt. To make the aioli:
Using a mixer beat the yolks. Add the pressed garlic, salt, lemon juice and while continuing to mix slowly add the 1⁄4 cup extra virgin olive oil.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.