Hilary's Blistered Shishito Peppers

Do you dig shishitos? I’m embarrassed to say I hadn’t embraced this savory green pepper, which originated in Japan, until our neighbors gave us two plants in the spring of 2019. Now, I make sure to include several shishito pepper plants in my garden, and I check them daily to see if we have enough for a batch of blistered shishitos. Recipe courtesy of my most culinary of friends, Hilary.*

INGREDIENTS:

Sesame oil (about 2-3 tablespoons, depending on size of pan)
As many shishito peppers as you can fit in a cast iron pan
Flaky sea salt

INSTRUCTIONS:

In a cast iron skillet (mine is a massive Lodge cast iron from my father-in-law), heat oil. When wavy, carefully add peppers.

Watch closely! They will blister quickly!

Flip and continue flipping until most sides are browned, then remove from heat. Top with salt. Enjoy immediately, or pack at room temp for a picnic . . . if you can resist eating all of them.

*Re: Hilary: See also Quickest Fancy Tomato Soup