Blistered Shishito Peppers

Ingredients

• 1 pound shishito peppers – stems on, rinsed and thoroughly dried
• 1 tablespoon neutral oil
• 0.5 teaspoon kosher salt
• lemon – cut into wedges (for serving)

Instructions

1. Pat the shishito peppers completely dry with towels so they blister instead of steaming.
2. Heat a large cast-iron or heavy skillet over medium-high until hot, 2–3 minutes. Add the neutral oil and heat until shimmering.
3. Add the peppers in a single layer. Cook undisturbed until the undersides blister in spots, about 2 minutes.
4. Toss or stir and continue cooking, tossing every 30–45 seconds, until the peppers are evenly blistered and just tender, 4–6 minutes more.
5. Turn off the heat and season with kosher salt, tossing to coat evenly.
6. Transfer to a platter and serve hot with lemon wedges.