Your Recipe

Recipe Instructions:

1 pound shishito peppers, preferably with stem intact
Grapeseed oil (or another oil with a high smoke point)
Flaky salt
1 lime, cut into wedges

First, clean and dry your peppers well.
Heat your oil over medium-high heat in a wok or cast iron skillet. Add peppers to the pan in one layer; don't overcrowd them. Don't stir; let them sit and allow them to blister. Turn them once they begin to char and sizzle; they should have brown-to-black patches on a few sides.
Once they are "tender to the tooth", as Molly says, remove them from the pan and drain them on paper towels. Salt them with abandon. Seriously, don't hold back. Add a squeeze of lime. Enjoy immediately.