Charred Shishitos with Buttermilk Aioli

Serves 4

Preparation time: 15 minutes

Cooking time: 5 minutes

Buttermilk Aioli:

• ¼ cup olive oil
• ¼ cup sunflower oil (or use all olive oil if you prefer)
• 1 large egg yolk
• 2 cloves garlic, crushed
• ¼ cup buttermilk
• ½ teaspoon flaky salt
• ¼ teaspoon ground dried chipotle

Shishitos:

• 20 Wicked Hots Shishitos
• 2 teaspoons olive oil
• Salt and lemon wedges to serve

Method:

1. To prepare the Buttermilk Aioli, combine the olive oil and sunflower oil in a small jug.
2. Place the egg yolk and garlic into a small bowl or a mini food processor. Whisk until creamy. Continue to whisk while beginning to add the oil mixture. Start with just a few drops of oil, fully whisking until the yolk thickens and starts to emulsify.
   Continue adding the oil drop by drop then in a very slow stream, while continuously whisking.
3. Whisk in the buttermilk, salt and chipotle. Season with extra salt and pepper to taste.
4. Combine the shishitos and oil in a large bowl and toss well. Heat a heavy based frying pan over medium high heat. Add the shishitos and cook, stirring every minute or so, for 4 to 5 minutes, until they are tender with charred spots.
5. Spread some of the Buttermilk Aioli over the base of a serving platter. Top with shishitos, and sprinkle with plenty of salt. Serve with lemon wedges.