Ingredients
8ozshishito peppers
2tspextra-virgin olive oilor avocado oil
Lemon wedgeoptional
Saltpreferably flaky sea salt or kosher salt, to taste
Preparation
Rinse and pat the peppers dry on a clean tea towel.
Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact.
Add the peppers and let them cook, stirring every minute or so, for about 8 to 12 minutes until they are tender with charred spots.
Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste.
Serve with a little bowl on the side for the pepper stems.
