Roasted Shishito Peppers with Cilantro Garlic Aioli Dip
These Roasted Shishito Peppers with Cilantro Garlic Aioli are the perfect appetizer—simple, savory, and packed with flavor. The peppers are roasted until blistered and tender, then served with a creamy, garlicky dip brightened with lemon and fresh cilantro. Great for snacking, sharing, or adding to any party spread.
Servings: 6
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
✔️ 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
✔️ 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