I love the roulette experience of eating these. You never know when you might get a spicy one. These are such an easy appetizer that can be done in less than 10 mins.
- Fresh shishito peppers (~25)
- Avocado oil or other neutral oil
- Flaky salt
- Furikake, optional
- Ranch dip, optional
- Togarashi, optional
Heat a cast iron skillet on med/high until water drops sizzle and evaporated quickly.
Toss peppers with oil to just coat.
In a single layer with sufficient space between each pepper, put peppers on hot skillet. Let sit 2-4 mins until brown and blistered. Turn and blister the other side. Note, it will get a little Smokey so keep your exhaust on.
Once blistered, you want the peppers to remain a little crunchy. So don’t over cook or they’ll get too soft and unpleasant. Remove from skillet and toss with salt and any other toppings of your choice. Serve with dipping sauce or plain.