- 2 tablespoons olive oil
- 1 pound shishito peppers
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Heat 1 tablespoon of the oil in a large Anolon Vesta enameled cast iron skillet over medium-high heat until very hot. Add about half the peppers, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring occasionally, until the peppers blister and are tender, about 3 1/2-4 minutes. Transfer peppers to a bowl and repeat with the remaining ingredients.