Grilled Shishito Peppers Recipe

• 1/2 pound shishito peppers, washed and thoroughly dried
• 1 tablespoon olive oil
• 1/4 teaspoon togarashi
• Coarse sea salt, such as fleur de sel or Maldon

1. Heat an indoor grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
2. Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
3. When the grill is ready, place the peppers on the grill in a single layer, making sure theyre not touching; reserve the bowl they were in.
4. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.
5. Return the peppers to the bowl, toss immediately with the togarashi and salt, and serve.

peppers, olive oil, togarashi, salt

Taken from www.chowhound.com/recipes/grilled-shishito-peppers-30210 (may not work)