Shishito Peppers

 

• 1/2 pound shishito peppers, washed and thoroughly dried
• 1 tablespoon olive oil
• 1/4 teaspoon togarashi (Optional)
• Coarse sea salt
• 1 lemon, cut into wedges

 ON THE STOVE:

1. Heat a large heavy skillet over medium-high heat.
2. When the skillet is hot, arrange the peppers in a single layer; reserve the bowl they were in.
3. Sauté the peppers uncovered, turning occasionally, until they are charred and blistered, about 6-8 minutes.
4. Return the peppers to the bowl, and toss with togarashi and salt. Squeeze lemon over peppers to taste.
5. Serve immediately.

 ON THE GRILL:

1. Preheat your grill to medium-high heat.
2. When the grill is hot, arrange the peppers in a single layer in a grill basket. (Alternatively, you can thread the peppers on skewers.)
3. Grill the peppers, turning occasionally, until they are charred and blistered, about 6-8 minutes total.
4. Return the peppers to the bowl, and toss with togarashi and salt. Squeeze lemon over peppers to taste.
5. Serve immediately.