Shishito Peppers

• servings: 2 servings
• active time: 2 minutes
• total time: 7 minutes

Ingredients

110 grams shishito

1 teaspoon olive oil

1/8 teaspoon coarse sea salt

Lemon (for garnish)

Directions

Heat a cast-iron or carbon steel pan over medium-high heat until scorching hot.

While you wait for the pan to heat up, wash the peppers thoroughly and use a toothpick, skewer, or knife to poke holes in them.

Add the peppers to the pan in a single layer and let them dry roast until they start to char and the skin starts to blister.

Flip the Shishitos over and blister the second side.

Roll the peppers around the pan to ensure they're evenly browned.

Transfer the Shishito peppers to a bowl, drizzle with the olive oil and salt (or the seasonings of your choice), and toss it to coat.

Serve with a wedge of lemon.

Nutrition

• Calories: 40 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Sodium: 150 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 1 g