INGREDIENTS
Fresh Shishito Peppers – (7 ounces)
2 tbsp Pompeian Smooth Extra Virgin Olive Oil
2 cloves of Garlic, minced
Salt, to taste
1 Lemon (for juice & zest)
Grated Parmesan cheese – as per your preference
For the Garlic Cilantro Aioli Dip:
1/2 cup yogurt
2 cloves Garlic, minced
2 tbsp fresh Cilantro, finely chopped
1 tbsp Lemon juice
Salt and pepper, to taste
PREPARATION
- Prep the Peppers: Wash and pat dry the Shishito peppers. Ensure they’re completely dry to avoid oil splatter during cooking.
- Cook the Peppers: Heat a cast iron pan over medium-high heat.
- Add the Pompeian Smooth Extra Virgin Olive Oil and let it heat up, ideal for high heat with its subtle flavor.
- Toss in the Shishito peppers and let them cook undisturbed for about 3 minutes or until they start to blister and char.
- Flip the peppers and continue to char on the other side for another 3 minutes.
- Season the Peppers: Add the minced garlic to the pan and sauté briefly, just until fragrant.
- Sprinkle a pinch of salt over the peppers.
- Squeeze the juice of half a lemon over the peppers and give them a good stir.
- Grate some lemon zest and sprinkle generously with grated Parmesan cheese. Toss everything together until the peppers are well-coated.
- Prepare the yogurt dip: In a mixing bowl, combine yogurt, minced garlic, finely chopped cilantro, and lemon juice.
- Season with salt and pepper, and whisk until smooth.
- Serve: Plate the blistered Shishito peppers and serve them with the garlic cilantro aioli dip on the side.Note: Add a playful twist to this dish: one out of every ten Shishito peppers is naturally spicy. This makes it a fun dish to share with friends, as you never know which pepper will offer that fiery kick! Enjoy the surprise and delicious flavors.
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