These couldn’t be easier, and make for an attractive and interesting appetizer. I made these because Trader Joe’s had shishito peppers and I was intrigued.
1 bag shishito peppers
kosher salt and sea salt
Heat 1-2 tbsp coconut oil in pan. Cook peppers about 5 minutes on one side (season with some kosher salt). Rotate and cook another few minutes. When peppers are blistered on both sides, they’re done. Season again with a sprinkle of sea salt.