Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Servings:
4
Ingredients
Directions
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.
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.
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.
Cook's Note:
Use any high-heat oil such as avocado or peanut oil. You may use olive oil in a pinch, but it can smoke up your kitchen.
Nutrition Facts (per serving)
| 87 | Calories |
| 7g | Fat |
| 7g | Carbs |
| 1g | Protein |
