Whole 30 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)
Spectrum Culinary Refined Expeller Pressed Organic Sunflower Oil 16 fl oz Spectrum Culinary Refined Expeller Pressed Safflower Oil 32 fl oz Spectrum Culinary Refined Expeller Pressed Organic Sunflower Oil 32 fl oz Spectrum Culinary Expeller Pressed Organic Safflower Oil 16 fl oz Spectrum Culinary Expeller Pressed Safflower Oil 16 fl oz
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½ tsp flaky sea salt
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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