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     Title: Blistered Shishito Peppers
Categories: Five, Chilies, Snacks
     Yield: 4 servings

     8 oz Shishito peppers
     1 tb Neutral oil
          Flaky salt

 In a large bowl, toss the peppers with the oil. Heat a
 large (12") cast-iron skillet over high until a drop
 of water smokes on the surface, 2 to 3 minutes. (You may
 want to turn on your vent, too.)

 Add the peppers in a single layer and cook, without
 touching, until blistered underneath, 3 to 4 minutes.
 Flip and cook until blistered in spots, puffed, and
 tender, another 1 to 2 minutes. Season with flaky salt
 and serve right away.

 By: Ali Slagle

 Yield: 4 appetizer servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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