Blistered Shishito Peppers with Lemon and Sea Salt
  • 2 tablespoons Olive Oil
  • 1 lb. Shishito Peppers
  • Flakey Sea Salt and Lemon wedges for topping
  1. Heat 1 tablespoon oil in a large skillet over high heat until just smoking.
  2. Add half of the peppers; (you may want to use a splash guard if you have one.) Cook, tossing occasionally, until skins are blistered, about 4 minutes.
  3. Use a slotted spoon to transfer peppers to a bowl, tapping out the excess oil. Sprinkle with salt, and lemon, and toss to coat. (Repeat with remaining peppers.)
Recipe adapted from Epicurious
Recipe by The Baker Chick at