Ingredients
Scale
- 8 oz (3 heaping cups) shishito peppers
- 2 teaspoons sesame oil (or extra-virgin olive oil or avocado oil)
- Lemon or lime wedge, optional
- Salt, preferably Maldon Salt, to taste
Instructions
- Rinse and pat the peppers to remove any moisture. Transfer the peppers to a medium bowl and drizzle the peppers in the oil. Toss the peppers in the oil until the peppers are evenly coated.
- Preheat a medium skillet over medium heat. Once heated, add the peppers and allow them to cook undisturbed for about 1-2 minutes. Stir the peppers every minute or so, until they are tender with charred spots, about 8 to 12 minutes.
- Transfer the peppers to a serving plate. Squeeze the lemon or lime (if using) over the peppers. Sprinkle with salt.
Notes
- stems are not edible so make sure you serve these peppers with an extra bowl to put the discarded stems
- Prep Time: 5
- Cook Time: 8
- Category: Appetizer, Snacks
- Method: Skillet
- Cuisine: American, Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 oz
- Calories: 40
- Sugar: 1
- Fat: 4
- Carbohydrates: 2
- Fiber: 1
- Protein: 0
