Miso aioli

My new weekly veggie box motivates me to create new recipes. Recently, it’s been bringing me a bag of Padron peppers as part of my autumn harvest selection, which has boosted my creativity in finding fun ways to serve them. I usually serve them either Japanese style, which is simply blistering them and sprinkling them with flaky sea salt, pepper, and bonito flakes. Or I blister them and finish them with a few shakes of Old Bay seasoning, which is totally lazy, I know!

But recently, I found a great new method using umami Shiro miso paste, grated garlic, and mayo. If you want some kick, feel free to sprinkle a little bit of Japanese shichimi togarashi or Korean gochugaru.


1 tsp red or white miso

1/4 cup mayo

1 large garlic clove, grated

1 tbsp lemon juice (1/4 lemon)

Salt and pepper

Optional: Japanese shichimi togarashi or Korean gochugaru

Recipe Preparation

Mix all ingredients together until well combined. Store in fridge for up to 3 days.

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