Blistered Shishito Peppers Recipe
Serves: 4
 
Ingredients
  • 1 6-ounce bag shishito peppers
  • 2 Tablespoons avocado oil or olive oil
  • sea salt to taste (I like to use flaky salt here)
  • juice of half of a lemon (optional)
Instructions
  1. Heat a large skillet (preferable cast iron) over medium heat until hot. Add the oil. When the oil is hot, but not smoking, add the shishito peppers. Spread out into one layer and allow to cook for 2 ½ minutes or until completely blackened and blistered on the underside. 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 another minute or two. I personally prefer the peppers to be completely soft and not crunchy.
  2. Remove the peppers from the heat and sprinkle with salt (and lemon juice if using). Serve immediately.
Notes
Other suggestions: sesame seeds, gomasio, tamari, cooking in a combo of sesame oil and avocado oil
Recipe by Pamela Salzman at https://pamelasalzman.com/blistered-shishito-peppers-recipe/