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These blistered shishito peppers are charred in a cast iron pan, tossed with lemon and teriyaki, and served with a spicy chili crisp aioli. I picked up these shishito peppers at the farmers market and knew they would be perfect for an easy summer snack or side. Cooking them in a hot cast iron pan gives them the perfect char while keeping them tender and slightly crisp. I finished mine with a little lemon juice and teriyaki sauce for some extra flavor, then served them with a creamy chili crisp aioli. They’re simple to throw together and such a fun addition to dinner, especially since you never know when you’re going to get a spicy one! Ingredients For the Shishito Peppers - 1 lb shishito peppers - 1–2 tablespoons olive oil - 1 tablespoon teriyaki sauce (I used Trader Joe’s) - Juice of ½ lemon - Flaky sea salt, for topping For the Chili Crisp Aioli - ½ cup Kewpie mayo - 1–2 tablespoons chili crisp oil - 1–2 teaspoons fresh lemon juice Steps - Heat the pan. Place a cast iron skillet over medium-high heat and let it get nice and hot. - Prep the peppers. Wash the shishito peppers and make sure they are completely dry. Toss them with olive oil until lightly coated. - Blister the peppers. Add the peppers to the hot cast iron pan. Let them cook for a minute or two without moving them so they can develop a good char. Toss occasionally and continue cooking for about 6–8 minutes, or until they are blistered and softened on all sides. - Add the flavor. Once the peppers are blistered, turn down the heat and add the teriyaki sauce and fresh lemon juice. Toss everything together until the peppers are evenly coated. - Make the aioli. While the peppers are cooking, mix the Kewpie mayo, chili crisp oil, and lemon juice in a small bowl. Add more chili crisp depending on how spicy you like it. - Serve. Transfer the peppers to a plate, finish with flaky sea salt, and serve warm with the chili crisp aioli for dipping. - Enjoy!!