Roasted Shisito Peppers with Smoked Paprika Mayo
Roasted Shisito Peppers with Smoked Paprika Mayo is a side dish that serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 293 calories, 1g of protein, and 31g of fat per serving. For 55 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Bran Appetit has 286 fans. A mixture of lemon juice, pepper, garlic powder, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Similar recipes include Turkey Cutlet Sandwiches with Smoked Paprika Mayo and Roasted Bell Peppers, Smoked Paprika-Bacon Burgers with Roasted Onion Mayo, and Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 7 minutes
Ingredients:
1 tsp Dijon mustard
1 egg yolk
1/4 tsp garlic powder
Kosher salt, to taste
1 Tbsp. lemon juice
2 tsp olive oil
1/8 tsp freshly ground pepper
2 cups shishito peppers
1/2 cup safflower oil
1 tsp salt
1/4 tsp smoked paprika
1 Tbsp. water
Equipment:
canning jar
immersion blender
blender
Cooking instruction summary:
Put the egg yolk, lemon juice, water, and mustard in a narrow, tall container. I use a wide-mouth canning jar. Pour in the oils on top of the yolk and other ingredients.Using an immersion blender, process until the mayo starts to form. Start with your immersion blender all the way at the bottom of the jar. Once you start seeing mayo (almost immediately!), slowly start moving the blender around, pulling the oil on top down. Continue until all oil is emulsified. The texture will be thick.Stir in the smoked paprika, garlic powder, pepper, and salt to taste and store in the refrigerator for up to several weeks.
Step by step:
1. Put the egg yolk, lemon juice, water, and mustard in a narrow, tall container. I use a wide-mouth canning jar.
2. Pour in the oils on top of the yolk and other ingredients.Using an immersion blender, process until the mayo starts to form. Start with your immersion blender all the way at the bottom of the jar. Once you start seeing mayo (almost immediately!), slowly start moving the blender around, pulling the oil on top down. Continue until all oil is emulsified. The texture will be thick.Stir in the smoked paprika, garlic powder, pepper, and salt to taste and store in the refrigerator for up to several weeks.
Nutrition Information:
covered percent of daily need
