In a Ziploc bag, add shishito peppers, EVOO, salt
and ground black pepper. Can even use some seasoned
salt to give more flavor.
Heat cask iron skillet on medium heat. Then add
about 2Tb EVOO to skillet. Wait until oil is hot
but not smoking. Add a layer of shishito
peppers. Let slightly char on one side and then
flip. Once second side is charred, add about 1 to
2Tb of water and turn heat to low. Cover with lid
to further cook until peppers are soft.
Taste and season again with salt and pepper to
liking. Serve.
Originally Submitted
2/9/2018
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