Ingredients:

  • 1 lb Fresh Shishito Peppers
  • 2 Tbsp High Smoke Point Oil (Grapeseed or Canola)
  • 1/4 tsp Flaky Sea Salt (plus more for serving)
  • 1 tsp Soy Sauce or Tamari (optional, for that umami kick)

Instructions:

  1. Wash the shishito peppers thoroughly and, critically, pat them bone dry using a paper towel. This prevents steaming. Prepare the oil, salt, and optional soy sauce near the stovetop.
  2. Place a large skillet or cast-iron pan over high heat. Add the 2 Tbsp of high smoke point oil and heat until the oil is shimmering and nearly smoking (approximately 400°F). Achieving high heat is non-negotiable for blistering.
  3. Add the dry peppers to the hot oil in a single layer. Sauté for 3 to 5 minutes, shaking the pan constantly, until the pepper skins have blistered, softened, and blackened/charred in spots.
  4. Immediately remove the peppers from the heat and transfer them to a serving bowl. Season instantly with the 1/4 tsp of flaky sea salt and drizzle with the 1 tsp of soy sauce or tamari, if using. Serve hot.