Blistered Shishitos

This is a mix of shishito and padrón peppers. The shishitos are the thinner, more wrinkly peppers.

10 minutes
Serves 4 as small plates

• 1 tbsp neutral oil

• 3-4 cups shishito peppers (keep stems on)

• Pinch of salt

• Dash of soy sauce

1. Heat a large skillet (with high walls, if possible) over medium heat and add oil. Once shimmering, carefully add the shishito peppers so that they form a single layer. Cook for 5 minutes, stirring occasionally. The peppers are ready once they’ve formed brown blisters and have puffed up and softened.

2. Add a bit of a salt and soy sauce and transfer to a bowl to serve. The stems make them easy to grab and eat. Note, about 1 in 10 peppers are spicy, so it’s a bit like a culinary roulette!