If you’re looking for an easy, crowd-pleasing starter, this Grilled Shishito Peppers with Calabrian Chili Aioli is a must-make. Light, smoky, and just a little spicy, it’s a great little appetizer for a summer barbecue. The peppers blister beautifully on the grill, and when paired with a creamy, spicy aioli, they disappear fast.
One of the best parts? The aioli only has two ingredients, and I prefer to use Trader Joe’s Bomba Calabrian Chiles for a bold, tangy heat that really makes this dish pop.
Why You’ll Love These Grilled Shishito Peppers
Shishito peppers are mild, slightly sweet, and perfect for quick cooking. Every once in a while, you’ll get a spicy one—part of the fun! When grilled or sautéed, they develop a smoky char that pairs perfectly with bright lemon juice and flaky salt. Paired with a creamy Calabrian chili aioli, this dish hits all the right notes: smoky, citrusy, salty, and spicy.
How to Make Calabrian Chili Aioli
In a small bowl, whisk together the mayonnaise and Calabrian chile paste until smooth. Taste and adjust the heat level if desired, adding more chile paste if you like it spicier. Season with salt if needed, then refrigerate until ready to serve.
How to Grill Shishito Peppers
On the Grill
Toss the peppers with olive oil until evenly coated. Place them in a grill basket and cook over medium-high heat, flipping occasionally, until they are blistered and lightly charred on all sides.
Remove from the grill and immediately toss with fresh lemon juice and a sprinkle of sea salt.
Indoor Method (Cast Iron Skillet)
Heat olive oil in a cast iron skillet over medium-high heat. Add the peppers and cook, turning frequently, until blistered and softened. This will take about 6–15 minutes depending on your preferred level of char.
Finish with lemon juice and sea salt.
How to Serve
Serve the blistered shishito peppers hot with the Calabrian Chili Aioli on the side for dipping. They’re perfect as a finger food appetizer—just grab by the stem, dip, and enjoy.
Tips for the Best Shishito Peppers
- Use High Heat: Whether grilling or sautéing, high heat is key to getting that signature blistered exterior.
- Don’t Overcrowd the Pan: Give the peppers room so they char instead of steam.
- Finish with Acid: A squeeze of fresh lemon juice brightens the entire dish and balances the richness of the aioli.
A Simple Summer Appetizer
This Grilled Shishito Peppers with Calabrian Chili Aioli recipe is proof that simple ingredients can deliver big flavor. With just a handful of pantry staples and minimal prep, you’ll have a standout appetizer that’s perfect for backyard gatherings, cookouts, or even a quick weeknight snack.
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Chef Tips with Jason Hill | CookingSessions.com
Grilled Shishito Peppers with Calabrian Chili Aioli
Ingredients
Method
- In a small bowl, whisk together the mayonnaise and Calabrian chile paste until smooth. Taste and adjust the heat level if desired, adding more chile paste if you like it spicier. Season with salt if needed, then refrigerate until ready to serve.
- Toss the peppers with olive oil until evenly coated. Place them in a grill basket and cook over medium-high heat, flipping occasionally, until they are blistered and lightly charred on all sides.
- Remove from the grill and immediately toss with fresh lemon juice and a sprinkle of sea salt.
- Heat olive oil in a cast iron skillet over medium-high heat. Add the peppers and cook, turning frequently, until blistered and softened. This will take about 6–15 minutes depending on your preferred level of char.
- Finish with lemon juice and sea salt.
- Serve the blistered shishito peppers hot with the Calabrian Chili Aioli on the side for dipping. They’re perfect as a finger food appetizer—just grab by the stem, dip, and enjoy.
Notes
- Use High Heat: Whether grilling or sautéing, high heat is key to getting that signature blistered exterior.
- Don’t Overcrowd the Pan: Give the peppers room so they char instead of steam.
- Finish with Acid: A squeeze of fresh lemon juice brightens the entire dish and balances the richness of the aioli.
