Blistered Shishito Peppers

1. Mix your finish. In a small bowl, stir together the soy sauce, lemon juice, and toasted sesame oil. Keep it close to the stove. This goes fast.

2. Get the skillet hot. Heat a cast iron or heavy skillet over medium-high to high heat for 2 to 5 minutes, until very hot. A good cue is that a pepper sizzles on contact and the pan feels aggressive (in a good way).

3. Rinse and dry the peppers. If you rinsed them, dry them thoroughly. If they look at all damp, pat them dry anyway. Water is the enemy of blistering.

4. Blister. Add the neutral oil to the skillet, then add the peppers in a single layer. Let them sit 60 to 90 seconds without moving so the first side can blister, then turn with tongs. Cook 3 to 5 minutes total, turning occasionally, until they are blistered and charred in spots.

   

5. Finish fast. Turn off the heat and, if you are using cast iron, slide the pan off the burner. Drizzle the soy-lemon mixture over the peppers and toss in the pan for 10 to 15 seconds, just until glossy. Add sesame seeds if using. If you want heat, add red pepper flakes now, or spoon chili crisp over the top right before serving.

6. Salt and serve. Transfer to a plate and finish with flaky salt. Eat immediately while they are still snappy and warm.

   

Matt’s tip: If you want extra crisp edges, cook in two batches. Crowding is basically steaming, and steaming is not the vibe here.