Ingredients:

  • 8 ounces (225g) fresh shishito peppers, rinsed and dried thoroughly
  • 1 tablespoon (15ml) olive oil, extra virgin preferred
  • 1/2 teaspoon (3g) sea salt, flaky or kosher
  • Optional: 1/4 teaspoon (1g) garlic powder
  • Optional: Lemon wedges, for serving

Instructions:

  1. Rinse shishito peppers and dry thoroughly. This is crucial for proper blistering.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering and almost smoking.
  3. Add the shishito peppers to the hot skillet in a single layer. Avoid overcrowding the pan.
  4. Cook for 2-3 minutes, tossing occasionally with tongs, until the peppers are blistered, slightly charred, and starting to soften. Watch out for popping!
  5. Remove from heat. Sprinkle immediately with sea salt (and garlic powder if using). Toss to coat. Serve immediately with lemon wedges, if desired.