Blistered Shishito Peppers (Broiler or Stovetop Method)

Ingredients

• 1/2 lb shishito peppers, rinsed and dried thoroughly
• tablespoon olive oil
• 1/4 teaspoon salt
• Generous pinch flaky sea salt, for serving (optional)
• Lemon wedges and/or dipping sauce, such asred pepper and sun-dried tomato aioli

Instructions

1. Broiler Method: Adjust your oven rack so it's about 6 inches (15 cm) from the heating element and turn your broiler to high.
2. Line a baking sheet with aluminum foil.
3. Directly on the lined baking sheet, toss the peppers with the oil and salt.
4. Spread the peppers in a single layer.
5. Place the baking sheet under the broiler for 2 to 3 minutes, until blistered, then flip the peppers and broil for another 2 to 3 minutes, or until evenly blistered.
6. Remove from the oven and serve warm with lemon wedges and/or dipping sauce.
7. Stovetop Method: Place a large skillet or frying pan over medium high heat.
8. Once hot, add the olive oil.
9. Add the peppers to the pan in a single layer.
10. Let them cook, occasionally turning with tongs, for 6 to 8 minutes, or until they are blistered and slightly charred on all sides.
11. Once blistered to your liking, transfer the peppers to a serving dish. Sprinkle with flaky sea salt, if using. Serve with lemon wedges and/or dipping sauce.

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