Ingredients:

  • 8 oz (225 g) Shishito Peppers, washed and bone-dry
  • 2 Tbsp (30 ml) High Smoke Point Oil (Grapeseed, avocado, or refined coconut)
  • 1/2 tsp Flaky Sea Salt (Maldon or similar)
  • 1 tsp Low-Sodium Soy Sauce (or Tamari)
  • 1 tsp Fresh Lime Juice
  • 1/4 tsp Toasted Sesame Oil
  • 1 tsp Water (optional, for thinning dressing)

Instructions:

  1. Wash the shishito peppers thoroughly and then use paper towels or a clean tea towel to pat them completely dry. Any moisture will cause them to steam rather than blister.
  2. In a very small bowl, combine the soy sauce (or Tamari), lime juice, and toasted sesame oil. Set the drizzle aside.
  3. Place a large, heavy-bottomed skillet (cast iron preferred) over high heat. Allow it to heat for 2–3 minutes until the pan is smoking hot.
  4. Add the high smoke point oil. Wait about 30 seconds for the oil to shimmer—it should look almost watery and lightly smoking.
  5. Add the dried shishito peppers to the hot pan in a single layer. Do not crowd the pan; cook in two batches if necessary.
  6. Cook without moving for 1–2 minutes until the bottoms are visibly browned and blistered (the skin should bubble up).
  7. Using tongs, toss the peppers vigorously, ensuring they turn frequently. Continue cooking for another 2–3 minutes until most of the peppers are blistered, slightly deflated, and bright green.
  8. Immediately transfer the hot peppers to a serving plate. Season generously and evenly with the flaky sea salt while they are still piping hot.
  9. Drizzle the pre-mixed sesame-lime dressing over the peppers just before serving. They are best eaten straight away!