Charred Shishito Pepper

 

1 T. safflower oil (or other high-heat cooking oil)

12 ounces shishito or Padrón peppers, washed and dried well

Flaky sea salt, such as Maldon

 

In a 12-inch cast iron skillet, warm the oil over medium heat until shimmering. Add peppers and cook, tossing frequently with tongs, until soft and blistered in many spots, about 10 minutes. Sprinkle with lots of flaky sea salt and serve (with spicy mayo if you like).