Recipe found on cooking.nytimes.com
Makes 4 appetizer servings
Ingredients
- 8 ounces shishito peppers
- 1 Tablespoon neutral oil (such as vegetable or grape seed)
- Flaky salt
Directions
In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent)
Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
