Blistered Shishito Peppers

amargolisHobbies

Ingredients

  • 1 6 oz. bag shishito peppers
  • 2 tablespoons avocado oil or olive oil
  • sea salt to taste—I like to use flaky salt
  • juice of half of a lemon

Instructions

  1. Heat a large skillet—preferable cast iron—over medium heat until hot. Add the oil.
  2. When the oil is hot, but not smoking, add the shishito peppers.
  3. Spread out into one layer and allow to cook for 2 ½ minutes or until completely blackened and blistered on the underside.
  4. Flip the peppers and repeat on the other side, another 2 ½ minutes. If the peppers are sufficiently blistered, but not soft, cover the pan and turn the heat down to low and cook for another minute or two.
  5. Remove the peppers from the heat and sprinkle with salt and lemon juice.
  6. Serve immediately.

Notes:

  1. Other suggestions: sesame seeds, gomasio, tamari, cooking in a combo of sesame oil and avocado oil
  2. When the peppers are cooking in the oil, watch out for popping and oil splattering. You may opt to cover the peppers at all times when cooking in the oil.

Based on recipe found on pamelasalzman