Serves
Serves 4
Ingredients
- 2 tablespoons vegetable oil
- 12–16 ounces shishito peppers or padron chiles
- Sea salt
- 1 lemon cut into wedges
Procedure
To a large, heavy skillet set over medium-high heat, add vegetable oil. When oil is hot and shimmering, add peppers.
Cook peppers, turning occasionally until peppers have blistered on all sides, about 8 minutes total.
Transfer peppers to a serving platter, sprinkle with sea salt and serve with lemon wedges on the side.
