![Charred shishito peppers](https://cdn.statically.io/img/www.allrecipes.com/thmb/78vRUVfDZb_Ufio9xegm5V_PMsM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Charred-shishito-peppers-979b9829e46747769652cd3495b117d5.jpg)
Ingredients
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8 ounces shishito peppers
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2 tablespoons avocado oil
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½ lemon
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coarse sea salt to taste
Directions
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Rinse shishito peppers, then dry thoroughly so no moisture remains. Use a sharp knife to randomly poke peppers to prevent steam from building up when charring. Toss peppers with oil in a large bowl.
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Preheat a cast iron skillet over medium-high heat. Place peppers in the skillet in a single layer, working in batches if necessary to prevent overcrowding.
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Cook for 2 minutes without moving the peppers. Peppers may sizzle and pop. Turn peppers over and cook for 2 minutes more. Turn heat off and squeeze lemon over the peppers, then sprinkle with coarse sea salt.
Cook's Note:
Use any high-heat oil such as avocado or peanut oil. You may use olive oil in a pinch, but it can smoke up your kitchen.
Nutrition Facts (per serving)
87 | Calories |
7g | Fat |
7g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 87 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 4% |
Sodium 4mg | 0% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 2g | 5% |
Protein 1g | 3% |
Potassium 211mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.