Roasted Shishito Peppers with Cilantro Garlic Aioli Dip
Roasted Shishito Peppers with Cilantro Garlic Aioli Dip are simple to make. 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 the peppers with a bold garlic and herb aioli, and you have an appetizer 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
- Try not to overcrowd the baking sheet, or the peppers 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 Roasted Shishito Peppers with Cilantro Garlic Aioli~
- 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.
If you make my Roasted Shishito Peppers with Cilantro Garlic Aioli recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!
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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