Shhhh...Shishito Peppers are the BEST

Ever wonder what you should do with you Shishito Peppers? Well, I have the easiest, no frill recipe for you especially if you're like me and only have an hour or two every couple of days to make a meal for yourself or your family. This recipe is also considered a crowd-pleasing appetizer for any guests you have visiting uber last minute. 

Sharing the below recipe from thekitchn.com because this is exactly what I do every single time I make a serving or two for myself -

Ingredients You'll Need -

• 2 dry pints shishito or padron peppers
• 1 tablespoon cooking oil (see Recipe Notes)
• Coarse kosher salt or sea salt

Equipment -

• Mixing bowl
• 10-inch or larger cast iron or stainless steel skillet (do not use nonstick)
• Heatproof spatula or tongs

Instructions -

1. Heat the skillet: Place a large skillet under the broiler or on the stovetop over high heat to warm.
2. Oil the peppers: Place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt. Use your hands or a spatula to toss the peppers until evenly coated.
3. Transfer the peppers to the skillet: When the skillet is hot enough that a flick of water evaporates instantly, pour the peppers into the skillet. Be careful — the pan is very hot! The peppers should start to sizzle immediately.
4. Cook the peppers until blistered: Transfer the skillet with peppers back beneath the broiler, or continue cooking over medium-high heat on the stovetop. (If cooking on the stovetop, turn on a vent fan.) Cook the peppers without moving them for a few minutes so they char on the bottom, then stir with a spatula. Continue cooking and stirring every minute or two until the peppers are blistered and darkened all over, 5 to 6 minutes total.
5. Transfer the peppers to a plate and sprinkle with extra salt: The peppers are best when eaten within minutes of coming off the heat. 
6. Enjoy!