Blistered Shishitos With Kimchi Aioli
Sir Kensignton Fabenaise
toasted sesame seed oil
Maldon sea salt
PLACE all ingredients for Kimchi aioli in food processor and mix until smooth.
ADD olive oil to a cast iron skillet or large fry pan and heat until the oil begins to smoke.
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.
REMOVE the first batch and repeat with remaining shishitos.
PLATE and serve with kimchi aioli.