Blistered Shishito Peppers

By Marge Perry & David Bonom
Not only do shishito peppers make a tasty nibble to serve with drinks or before you sit down for dinner, they are also a lot of fun: it is said that 1 in 20 of the peppers is spicy hot, although we can’t verify the exact proportion in any given batch.
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    INGREDIENTS

    • ground black pepper
    • olive oil
    • Sea salt
    • shishito peppers

    DIRECTIONS

    1. Heat 1 tablespoon of the oil in a large Anolon Vesta enameled cast iron skillet over medium-high heat until very hot. Add about half the peppers, 1/4 teaspoon salt and 1/8 teaspoon pepper