These will be your new go-to appetizer or side dish once you try them! They are amazing dipped in garlic aioli or sriracha mayo. Careful, 1 in 10 peppers are hot!

Ingreadient

• 8 ounces shishito peppers
• 2 tablespoons avocado oil
• ½ lemon
• coarse sea salt to taste

Direction

1. 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.
2. 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.
3. 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.

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