This blistered shishito peppers recipe couldn't be easier to make. Don't be shy with the salt though.
Recipe information
Yield
Makes 3 cups
Ingredients
2
tablespoons extra-virgin olive oil
3
cups whole shishito peppers or Padrón chiles
Flaky sea salt
ingredient info
Fresh shishito peppers are available at some farmers’ markets and at Japanese markets.
Need to make a substitution?
Preparation
Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.