Recipe by Local Roots recipe contributor, Susan Streit Sherman @cratecooking
1/2 cup mayonnaise
1 small garlic clove, grated on a rasp or microplane (or finely minced)
1 pinch saffron
1 tablespoon extra virgin olive oil
1/2 pound shishito peppers
Flaky sea salt, such as Maldon, for serving
1. Combine mayonnaise, grated garlic, saffron and a pinch of salt in a small bowl. Add salt to taste and refrigerate until ready to serve, at least 15 minutes to allow the flavors to blend.
2. Heat a large 12-inch skillet, such as cast iron, over high heat until it begins to smoke.
3. Reduce heat to medium-high and add the olive oil to the skillet. Once it shimmers add the peppers, in batches, in a single layer to avoid steaming. Cook peppers on each side until blistered and slightly charred, about 1 to 2 minutes per side, adding more olive oil to the pan between batches if it gets dry.
4. Transfer peppers to a plate, sprinkle with flaky sea salt and serve hot with the aioli.