Blistered Shishitos with Flake Salt

Spanish · Summer · 12 min · Serves 4 · By Daniel Owens

Hot pan, single layer, and patience until the blisters bloom. The salt is the recipe. One in fifteen peppers will surprise you with heat; consider it the spice.

Ingredients

• 300g shishito peppers, washed and dried
• 2 tablespoons Olio del Monte Castelvetrano oil
• Salina Sea Aeolian flake salt, to finish
• 1 lemon, halved

Method

1. Heat a wide, heavy skillet (cast iron is ideal) over high heat until smoking.
2. Add the oil, then the peppers in a single layer. Leave them alone for 2 minutes, then toss.
3. Continue cooking, tossing once or twice, until the skins are charred and blistered, about 4 more minutes.
4. Tip onto a platter. Hit with a heavy pinch of flake salt and a squeeze of lemon.