Blistered Shishito Peppers

Summer cooking should be simple, so here’s our easiest recipe yet! These chilies are not hot, but delightfully delicious and a touch sweet.  It does require turning on the stove, but only for a sec, and it’s totally worth it :)

Blistered Shishito Peppers (side dish for 2, or snack for 4)

5-6 oz of Shishito peppers (one box)

Oil or lard – enough to make a liberal coating of fat on the bottom of your pan

Heat fat in the bottom of a pan (cast iron is best!) over high heat until you see whispers of smoke.

Add peppers and continue to cook over high heat until blistered on one side. then give the pan a little shake to turn them over, and blister on the other side.

Plate and sprinkle with flaky salt – boom.

Optional variations: Sprinkle with togarashi, or toss with teriyaki, try different types of salt, serve alongside a mayo or aioli based condiment, try some pesto, whatever you have in your fridge – the sky is the limit!