Blistered Shishito Peppers

Directions

Toss shishito peppers with extra virgin olive oil in a bowl, so the peppers are well coated.

Heat a well seasoned cast iron on high heat. When the pan is hot, add the peppers to the pan in a single layer. Let the peppers sear and blister on one side, then use tongs to turn them over individually to sear on the other side.

Remove to a bowl and sprinkle the shishito peppers with salt.

Add a couple tablespoons of balsamic vinegar* to the pan. Remove from heat, and let bubble until the vinegar reduces to a glaze, which should be very quickly. Pour over the blistered shishito peppers. *Balsamic vinegar can be syrupy and sweet, or thin and acidic. Use the syrupy kind. If what you have is thin and very acidic, stir with a half teaspoon of sugar or honey before adding to the hot pan.