• Heat a large wok or skillet over medium-high heat and add in 2 tsp avocado oil. Once the oil is hot, add in the peppers and cook, stirring occasionally, until the peppers are charred and blistered (this should take about 5 to 6 minutes).
• Quickly stir in the sesame oil and garlic and toss around the peppers, coating them evenly, until the garlic and oil are fragrant, about 30 seconds. Remove the peppers from heat, sprinkle generously with the flakey sea salt and set aside.

For The Garlic Aioli

• Combine the mayo, lemon juice, garlic powder, salt and pepper in a small dish and whisk together until smooth.
• Serve the hot cooked peppers with the garlic aioli dip. To eat: dip the peppers in the aioli, bite off the flesh part of the pepper and discard the stems. Enjoy!