Ingredients:

  • 8 oz fresh shishito peppers
  • 1 tbsp avocado oil
  • 1 tsp flaky sea salt
  • 1 tsp fresh lemon juice

Instructions:

  1. Wash the shishito peppers thoroughly and pat them with paper towels until bone-dry. Residual moisture will cause steaming rather than blistering.
  2. Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat until a drop of water evaporates instantly.
  3. Add the avocado oil to the pan and swirl to coat. Carefully add the peppers in a single layer, ensuring the pan is not overcrowded.
  4. Let the peppers sit undisturbed for 2 minutes until the bottoms are charred and show white blisters. Toss and continue cooking for another 2-3 minutes.
  5. Remove the peppers from the heat. Immediately toss with flaky sea salt and fresh lemon juice to finish.