Easy Grilling Peppers
Select similarly sized (2-3 inch long) shishito green peppers, wash and dry with a kitchen towel. Warm olive oil in a sauté pan — 1 T. per six peppers — over medium high heat. Add dry peppers – stand back in case of splatter – and sauté, tossing peppers in the pan by holding the pan’s handle and moving it quickly forward and back. Let cook until the skin of the peppers are brown and blistered. Turn out into a serving platter and garnish with coarse salt and Aleppo Peppers.