Sauteed Shishito Peppers

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These pan-sautéed blistered shishito peppers are easy to make, and quite possibly your next favorite snack! Be sure to cook over high heat, and rotate them often so you get that nice char on all sides. Don't forget that squeeze of lemon and dusting of salt to complement the smokiness of the peppers.

SERVING SIZE

3-4

INGREDIENTS

2 tablespoons olive oil

shishito peppers

lemon juice

sea salt

These pan-sautéed blistered shishito peppers are easy to make, and quite possibly your next favorite snack! Be sure to cook over high heat, and rotate them often so you get that nice char on all sides. Don't forget that squeeze of lemon and dusting of salt to complement the smokiness of the peppers.

INSTRUCTIONS

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Heat oil in a large saute pan until hot. Carefully place peppers into heated pan (watch out for oil splatter) and cook a few minutes on each side until you hear the peppers make a slight popping sound and the peppers begin to blister.

Shake the pan to ensure both sides get slightly blistered and peppers are tender, but not completely soft. Remove from heat. Squeeze fresh lemon juice and sea salt over the peppers before serving.

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