Low Iodine Blistered Shishito Peppers

Total time13 min

Prep time5 min

Cook time8 min

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Ingredients

4 servings

1 lb shishito peppers
1 tbsp neutral oil (such as avocado oil or vegetable oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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½ tsp flaky sea salt
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
1 lemon, cut into wedges
1–2 tsp soy sauce or tamari (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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