Shishido peppers blistered with the finest dip

Shishido peppers, 8 ounces 1 teaspoon olive oil, moderate 1/2 teaspoon, or to taste, granular sea salt Lemon zest, 1 teaspoon, optional Cup mayonnaise, 1/3 pounded garlic clove, one Half tablespoon of citrus juice 1/4 teaspoon powdered sea salt One-eighth teaspoon black pepper



After rinsing the chilies, dry them completely on paper towels. Place the peppers and oil in a mixing basin and combine.

STEP- 2 

Place a cast-iron skillet of 12 inches in diameter on medium-high heat. Allow the pan to heat for approximately two minutes, or until it becomes heated and begins to smoke. Salt the peppers in a single layer and allow them to sear for approximately 2 to 3 minutes, or until blistered and caramelized on the first side.

STEP- 3 

About 2 minutes later, flip the peppers over with utensils and sear them on the second side, or until blistered.


Proceed to a serving basin and garnish with lemon zest and salt, to personal preference. If preferred, garnish with aioli dipping sauce.

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