Torched Shishito Peppers

Torched Shishito Peppers


  1. To make the aioli, combine the mayonnaise, roasted garlic, lemon juice & olive oil in a food processor until combined. Season with salt and pepper; set aside.
  2. Place shishito peppers inside in a medium-sized cast iron pan. Drizzle and toss peppers with grapeseed oil, then using the TS8000, torch the peppers until evenly blistered, approximately 1-2 minutes. Season with coarse sea salt.
  3. Place the sugar in a small dish. Halve lemons horizontally. Dip the lemons cut side down into the sugar and then place on top of a stainless steel dish. Brulee lemons with a the TS8000 torch until the sugar is caramelized.
    *The tip of the torch should be about 2 inches away from the lemons to slowly brulee them.
  4. Then serve the peppers in the cast iron with a squeeze of the bruleed lemon juice over top and a side of aioli.

What You'll Need


DuraCast™ 8000 Torch

Product Info


14.1 oz. Propane Hand Torch Cylinder

Product Info


  • 2 dozen shishito peppers
  • 2 tbsp grapeseed oil
  • 2 lemons
  • ½ cup mayonnaise
  • 1 tbsp roasted garlic
  • ½ tsp lemon juice
  • 3 tbsp sugar
  • Course sea salt, as needed
  • 1 tsp extra virgin olive oil


  • Medium-sized cast iron pan
  • Stainless steel dish