Blistered Shishito Peppers (Broiler or Stovetop Method)
 Whether you sizzle them in a skillet or give them a quick char under the broiler, blistered shishito peppers make a fun and tasty snack. Only one in ten is spicy, so you never know when you’ll encounter the spicy one in the bunch, making each bite a fun surprise! Ingredients ½ lb shishito peppers, rinsed and dried thoroughly 1 tablespoon olive oil ¼ teaspoon salt Generous pinch flaky sea salt, for serving (optional) Lemon wedges and/or dipping sauce, such as red pepper and sun-dried tomato aioli ½ lb shishito peppers, rinsed and dried thoroughly 1 tablespoon olive oil ¼ teaspoon salt Generous pinch flaky sea salt, for serving (optional) Lemon wedges and/or dipping sauce, such as red pepper and sun-dried tomato aioli Instructions Broiler Method: Adjust your oven rack so it's about 6 inches from the heating element and turn your broiler to high. Line a baking sheet with aluminum foil. Directly on the lined baking sheet, toss the peppers with the oil and salt. Spread the peppers in a single layer. 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. Remove from the oven and serve warm with lemon wedges and/or dipping sauce. Stovetop Method: Place a large skillet or frying pan over medium-high heat. Once hot, add the olive oil. Add the peppers to the pan in a single layer. Let them cook, occasionally turning with tongs, for 6 to 8 minutes, or until they are blistered and slightly charred on all sides. To Serve: 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. Broiler Method: Adjust your oven rack so it's about 6 inches from the heating element and turn your broiler to high. Line a baking sheet with aluminum foil. Directly on the lined baking sheet, toss the peppers with the oil and salt. Spread the peppers in a single layer. 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. Remove from the oven and serve warm with lemon wedges and/or dipping sauce. Stovetop Method: Place a large skillet or frying pan over medium-high heat. Once hot, add the olive oil. Add the peppers to the pan in a single layer. Let them cook, occasionally turning with tongs, for 6 to 8 minutes, or until they are blistered and slightly charred on all sides. To Serve: 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. Nutrition Information Powered by Per serving (4 servings) Calories: 41 Fat: 3 g Saturated fat: 0 g Carbohydrates: 3 g Sugar: 1 g Fiber: 1 g Protein: 0 g Sodium: 140 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 41 Fat: 3 g Saturated fat: 0 g Carbohydrates: 3 g Sugar: 1 g Fiber: 1 g Protein: 0 g Sodium: 140 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.