Shishito Peppers

Late Summer
Written By jonah m

SERVES: 2 TIME: 10 MINUTES

Ingredients

  • 8 ounces shishito peppers

  • 1 tablespoon neutral oil (such as vegetable or grapeseed)

  • Flaky salt

 

Instructions

In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)

Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes.

Season with flaky salt and serve right away.

Source: New York Times

jonah m
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