Once you've had this recipe, you'll never go back. Seriously.
More than once, we've had summer dinners made of nothing but a glistening pile of these salty, gem-like darlings. Savory & the slightest bit of sweet + hot. Be generous with the salt, and don't be afraid to char the little buggers.
These blistered peppers make a great tapas or appetizer dish, but they are delicious in ANY quantity. Cocktails optional, but obviously a pretty damn good idea if that's your bag.
2 tablespoons extra-virgin olive oil
3 cups whole shishito peppers (or Padrón chiles)
Flaky sea salt
Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat.
Cook peppers, turning occasionally, until they begin to blister on all sides. Do it with tongs, your hand, or a spoon (if you're talented like that---we are definitely not).
Sprinkle with salt and serve immediately.