Made with our Calivirgin Lusty Lemon Olive Oil
Servings: 4 | Prep Time: 5 min | Total Time: 15 min
- INGREDIENTS
- INSTRUCTIONS
Peppers:
- 8 ounces Shishito peppers
- 1 tablespoon Calivirgin Lusty Lemon Olive Oil
- ½ teaspoon flaky sea salt
- 1 teaspoon lemon zest
- Honey, to taste
Garlic Aioli:
- 2 cloves garlic, peeled
- ¼ teaspoon kosher salt
- 1 egg yolk
- ¼ cup Calivirgin Guilty Garlic Olive Oil
- 2 teaspoons fresh lemon juice
- ½ teaspoon Dijon mustard
- Rinse peppers and dry thoroughly with paper towels. In a mixing bowl, toss the peppers together with the Calivirgin Lusty Lemon Olive Oil.
- Heat a large 12” cast-iron skillet over medium-high heat. Let it heat for about 2 minutes or until the pan is hot and just starting to smoke. Carefully add peppers in a single layer and let them sear until blistered and browned on the first side, about 2-3 minutes.
- Turn the peppers over with tongs and let them sear on the second side until blistered, about 2 minutes.
- Transfer to a serving bowl and sprinkle to taste with salt. Grate lemon zest over the top.
- In a small food processor, add the garlic, egg yolk, lemon juice, Dijon mustard, and salt. Turn it on and slowly drizzle in Calivirgin Guilty Garlic Olive Oil until emulsified. It should be thick and creamy.
- Drizzle honey on blistered shishito peppers, serve with aioli, and enjoy!
Lusty Lemon Olive Oil
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