These will be your new go-to appetizer or side dish once you try them! They are amazing dipped in garlic aioli or sriracha mayo. Careful, 1 in 10 peppers are hot!
Ingredients
- 8 ounces shishito peppers
- 2 tablespoons avocado oil
- ½ lemon
- coarse sea salt to taste
Instructions
-
1
Rinse shishito peppers, then dry thoroughly so no moisture remains. Use a sharp knife to randomly poke peppers to prevent steam from building up when charring. Toss peppers with oil in a large bowl.
-
2
Preheat a cast iron skillet over medium-high heat. Place peppers in the skillet in a single layer, working in batches if necessary to prevent overcrowding.
-
3
Cook for 2 minutes without moving the peppers. Peppers may sizzle and pop. Turn peppers over and cook for 2 minutes more. Turn heat off and squeeze lemon over the peppers, then sprinkle with coarse sea salt.
Nutrition Facts
Per serving
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