1 lb shishito peppers
2 T olive oil
Heat cast iron pan over medium-high heat. Wash shishito peppers and toss in olive oil. Spread peppers in an even layer in pan. Let sit for about three to four minutes, or until peppers start to blacken and blister in spots. Rotate peppers and let sit, undisturbed, for another three to four minutes. Remove peppers from heat, and garnish generously with salt.