Photo: Hector Manuel Sanchez; Styling: Mindi Shapiro Levine
Charring refers to singeing and blistering the outermost layer of a food over extremely hot heat. This makes for a bolder flavor and adds a smoky nuance. Be aware: This type of high-heat cooking creates a lot of smoke, so be sure to ventilate the kitchen, or cook (in the pan) over an outdoor grill. Shishito peppers are tender, usually mild, and enjoyed whole. Serve with our spicy sauce or squeeze of fresh lemon juice.
Serves 4 (serving size: 2 oz. peppers and about 2 tbsp. sauce)
1. Combine first 3 ingredients in a bowl.
2. Heat a large cast-iron skillet over high heat for 5 minutes.
3. Combine peppers and oil; toss to coat.
4. Arrange peppers in a single layer in pan; cook, without moving, 3 minutes or until skins are blistered and lightly blackened. Turn peppers; cook for 3 more minutes or until charred all over. Transfer to a plate, and sprinkle with salt. Serve with sauce.