INGREDIENTS

  • 2 tablespoons olive oil
  • 1 pound shishito peppers
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

DIRECTIONS

  1. 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.
  • Yield: 8 Servings