Eosinophilic Esophagitis Friendly Blistered Shishito Peppers
Total time13 min
Prep time5 min
Cook time8 min
4.7(8)
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Learn more →Ingredients
4 servings
- 1 lb shishito peppers
- 1 tbsp neutral oil (such as avocado oil or vegetable oil)
- ½ tsp flaky sea salt
- 1 lemon, cut into wedges
- 1–2 tsp soy sauce or tamari (optional)
Can be omittedsoy sauce
Instructions
- 1
Pat the shishito peppers completely dry with paper towels — any surface moisture will cause them to steam rather than blister.
- 2
Heat a 12-inch cast iron skillet over high heat for 2–3 minutes, until the pan is smoking and a drop of water evaporates on contact.
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