Wash the shishito peppers. Allow them to mostly air dry, or pat them dry. Leave the stems on.
Add the peppers to a mixing bowl. Next, drizzle olive oil over the peppers and toss - enough to lightly coat the peppers, but not a sopping drippy mess.
Sprinkle with sea salt and toss again. Add a dash of black pepper if you desire, or use garlic salt for a fun twist. (Go easy on the salt here - you can add more later once they’re plated.)
Heat a cast iron skillet over medium-high heat. Get it nice and hot before adding the peppers, until it sizzles if you flick a dash of water over it.
Add the shishito peppers to the skillet. Allow them to pan-sear until they blister and brown, turning or tossing them on occasion to promote even roasting. If they begin to stick, add a small additional drizzle of oil and toss again. The peppers should pop and sizzle as they cook! Sometimes we add a couple lightly crushed garlic cloves to the pan too.
It will take no more than 10 minutes to cook the peppers to perfection. We like our shishitos peppers partially softened, lightly charred, but still somewhat firm.
Once they’re cooked, quickly plate your blistered shishito pepper and enjoy warm! I highly suggest adding a spritz of fresh-squeezed lemon juice on top. Also, don’t be shy to add more salt if needed!
We love our shishitos with just lemon juice and salt (sometimes a little garlic). But if you’re in the mood for a little something extra, shishito peppers go well with a number of dipping sauces as well - such as lemon aioli, creamy avocado saucy, or a spicy aioli.