Brian made a seafood run a couple weeks ago and came up with some shishito peppers. He blistered them as an appetizer and they were so good! That little flaky salt really made them a fantastic bite! Simple, easy and perfect!
INGREDIENTS
8 ounces shishito peppers
1 tablespoon neutral oil (such as vegetable or grapeseed)
Flaky salt
PREPARATION
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.
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