Roasted Shishito Peppers with Cilantro Garlic Aioli Dip
If you are looking for a fun and easy appetizer that feels a little fancy but is still simple to make, Roasted Shishito Peppers with Cilantro Garlic Aioli Dip are the answer. These small, thin-skinned peppers get beautifully blistered in the oven and are served with a bright and creamy cilantro garlic aioli for dipping. They come together quickly and are sure to disappear even faster.
Healthy Roasted Shishito Peppers with Cilantro Garlic Aioli Dip
Shishito peppers are a mild pepper that tastes similar to a bell pepper with a slightly smoky flavor. Roasting them with just a touch of olive oil and salt brings out their natural sweetness, giving you the best blistered, crisped skin. Pair that with a bold garlic and herb aioli, and you have an appetizer or snack that is both fresh and tasty.
Ingredients Needed to Make Roasted Shishito Peppers with Cilantro Garlic Aioli Dip~
For the Roasted Shishito Peppers:
- 1 pound of cleaned shishito peppers
- 2 tsp of olive oil
- 1/4 tsp of salt
- 1/4 tsp of pepper
For the Cilantro Garlic Aioli:
- 1/2 cup of mayonnaise
- 2 cloves of garlic
- 1 tsp of olive oil
- 1 tbsp of fresh cilantro
- zest of 1 lemon
Notes for Success~
✔️ Use fresh shishito peppers and pat them dry before roasting for the best char and texture
✔️ Do not overcrowd the baking sheet, or they will steam instead of blister
✔️ You can blend the aioli for a smoother dip, or leave it chunky for more texture
✔️ Roast the garlic with the peppers if you want a more mellow, roasted flavor in the aioli
🍽️ How to Serve~
These Roasted Shishito Peppers with Cilantro Garlic Aioli are bright, savory, and super snackable. Here are some of our favorite ways to enjoy them:
- As a Party Appetizer: Serve warm with a bowl of cilantro garlic aioli on the side. Great for passing or plating up for a casual cocktail hour.
- On a Small Plate Spread: Pair with roasted chickpeas, Roasted Red Pepper Hummus, or Marinated Olives for a Mediterranean-inspired appetizer board.
- With Grilled Meat or Fish: Serve alongside Grilled Chicken, Hoisin Glazed Salmon, or a Honey Gochujang Shrimp Stir Fry for a vibrant and flavorful side.
- Next-Day Snack Hack: Leftovers? Chop the peppers and mix into Scrambled Eggs, toss into Grain bowls, or layer onto avocado toast.
Roasted shishito peppers are one of those appetizers that make you look like a pro in the kitchen without requiring much effort. Try it out and let us know how you served yours in the comments below!
Roasted Shishito Peppers with Cilantro Garlic Aioli Dip
Ingredients
For the Roasted Shishito Peppers:
- 1 pound of cleaned shishito peppers
- 2 teaspoons of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
For the Cilantro Garlic Aioli:
- 1/2 cup of mayonnaise
- 2 cloves of garlic, finely minced
- 1 tablespoon of fresh cilantro, finely chopped
- Zest of 1 lemon
Instructions
- Roast the Peppers: Preheat your oven to 425 degrees Fahrenheit. Spread the shishito peppers on a large baking sheet. Toss with olive oil, salt, and pepper until well coated.
- Roast for 10 to 12 minutes, flipping halfway through, until the peppers are blistered and tender.
- Make the Aioli: In a bowl, stir together the mayonnaise, garlic, cilantro, and lemon zest. Mix until smooth and well combined. Or add to a food processor and blend until smooth.
- Plate the roasted peppers with the garlic cilantro aioli and enjoy!
Notes
✔️ Do not overcrowd the baking sheet or they will steam instead of blister
✔️ You can blend the aioli for a smoother dip, or leave it chunky for more texture
✔️ Roast the garlic with the peppers if you want a more mellow, roasted flavor in the aioli
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