Recipe By: little pine
Ingredients
6 oz Sir Kensignton Fabenaise
5 oz vegan Kimchi
2 cloves garlic
1 tsp rice vinegar
1 tsp agave
1 tsp toasted sesame seed oil
20 shishitos
1 tbsp olive oil
1 tsp Maldon sea salt
Viognier
Step By Step
1️⃣ Place
PLACE all ingredients for Kimchi aioli in food processor and mix until smooth.
2️⃣ Add
ADD olive oil to a cast iron skillet or large fry pan and heat until the oil begins to smoke.
3️⃣ Throw
THROW in 10 peppers and cook for around 4 minutes until skin starts to soften, blister and you start to see signs of a slight char.
4️⃣ Remove
REMOVE the first batch and repeat with remaining shishitos.
5️⃣ Plate
PLATE and serve with kimchi aioli.
