- 1/2 lb. shishito peppers
- 2-3 Tablespoons extra virgin olive oil
- Coarse salt
Recipe From Joe Grillo
1. Arrange peppers in a single layer in a large, dry (no oil) skillet (preferably cast iron).
2. Cook over high heat for 2 minutes, then reduce heat to medium.
3. Toss or flip periodically, until peppers become blistered and begin to soften.
4. Remove peppers to a large bowl and quickly toss with olive oil and coarse salt.
5. Transfer to a serving platter.