Rice Free Blistered Shishito Peppers

Total time13 min

Prep time5 min

Cook time8 min

4.7

(8)

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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)

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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