Blistered Shishito Peppers

Ingredients: 

• One pack of shishito peppers 

• 2 Tbs vegetable oil 

• 1 Tbs kosher salt 

• Zest half a lime

• Juice of a lime 

• ⅛ cup nutritional yeast 

• Pinch flaky sea salt

Start by heating a large (12”) cast-iron skillet on the stovetop over high heat. 

In a large bowl, toss the shishitos with vegetable oil, kosher salt, and lime zest while you wait for the skillet to get SCREAMING HOT. Once the skillet is sufficiently hot (test by dropping some water droplets - they should immediately evaporate), add your peppers with the oil and let them blister. Don’t be shy, you really want to blacken them on multiple sides, this will likely take about 7-10 minutes, and unfortunately, it will produce a decent amount of smoke so open a window or turn your fan on high. 

Once the peppers are sufficiently blistered all around, remove them from heat and toss them with the juice of a lime, nutritional yeast, and a bit more salt (this time some finishing, flaky sea salt like Maldon). Enjoy hot and remember to serve with a bowl to discard the top stems. 

Note: one in every ten shishitos is quite spicy. Unfortunately, there’s no real way to know until you bite into it so just you’ll be living life on the edge!