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Title: Blistered Shishito Peppers
Categories: Five, Chilies, Snacks
Yield: 4 servings

8 oz Shishito peppers
1 tb Neutral oil
Flaky salt

In a large bowl, toss the peppers with the oil. Heat a
large (12") cast-iron skillet over high until a drop
of water smokes on the surface, 2 to 3 minutes. (You may
want to turn on your vent, too.)

Add the peppers in a single layer and cook, without
touching, until blistered underneath, 3 to 4 minutes.
Flip and cook until blistered in spots, puffed, and
tender, another 1 to 2 minutes. Season with flaky salt
and serve right away.

By: Ali Slagle

Yield: 4 appetizer servings

RECIPE FROM: https://cooking.nytimes.com

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