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:
- To prepare the Buttermilk Aioli, combine the olive oil and sunflower oil in a small jug.
- 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. - Whisk in the buttermilk, salt and chipotle. Season with extra salt and pepper to taste.
- 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.
- 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.