Blistered Shishito Peppers with Lemon and Sea Salt
Sarah Walker Caron
, cut into wedges
Heat the olive oil over medium heat in a shallow skillet -- you want enough to coat the bottom of the pan. You want it very hot but not smoking.
Add the shishito peppers and cook, turning once, until browned and blistered on all over. Remove to a plate and sprinkle with sea salt.
Serve with lemon wedges.
Thanks for visiting Sarah's Cucina Bella! For more great recipes, visit