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



  1. Prep the Peppers: Wash and pat dry the Shishito peppers. Ensure they’re completely dry to avoid oil splatter during cooking.
  2. Cook the Peppers: Heat a cast iron pan over medium-high heat.
  3. Add the Pompeian Smooth Extra Virgin Olive Oil and let it heat up, ideal for high heat with its subtle flavor.
  4. Toss in the Shishito peppers and let them cook undisturbed for about 3 minutes or until they start to blister and char.
  5. Flip the peppers and continue to char on the other side for another 3 minutes.
  6. Season the Peppers: Add the minced garlic to the pan and sauté briefly, just until fragrant.
  7. Sprinkle a pinch of salt over the peppers.
  8. Squeeze the juice of half a lemon over the peppers and give them a good stir.
  9. Grate some lemon zest and sprinkle generously with grated Parmesan cheese. Toss everything together until the peppers are well-coated.
  10. Prepare the yogurt dip: In a mixing bowl, combine yogurt, minced garlic, finely chopped cilantro, and lemon juice.
  11. Season with salt and pepper, and whisk until smooth.
  12. 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.