1 pound mixed sweet/seasoning/mild peppers
1 egg yolk
1 tablespoon red wine vinegar
1/2 cup canola oil
1/2 cup olive oil
1/2 tablespoon Dijon mustard
Heat a large cast iron skillet on high, add a splash of canola oil. When very hot, add all but a handful of your peppers. While peppers are blistering, (they don’t need to be stirred much) make the aioli.
Finely chop remaining handful of peppers. Whisk together the egg, egg yolk and vinegar. Very slowly whisk in the oils to create an emulsion. Fold in the chopped peppers and mustard and season to taste with salt and pepper.
Serve hot blistered peppers with a spoonful of pepper aioli.