Ingredients
4
4 servings
- •8 ounces shishito peppers
- •2 tablespoons avocado oil
- •0.5 lemon
- •coarse sea salt to taste
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 87
- Carbohydrate: 7g
- Fat: 7g
- Fiber: 2g
- Protein: 1g
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