Leave stems of peppers on for finger food to serve alongside drinks or remove stems if you plan to serve as a side or salad.
- 3 cups whole shishito peppers
- 1/2 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- ½ cup fresh parsley, roughly chopped
- Flaky sea salt
In large bowl mix vinegar and oil. Set aside.
Heat cast iron skillet on medium high heat. Add half of the shishito peppers to skillet and cook, rotating occasionally until they are blistered on all sides. Repeat for second batch.
Toss blistered shishitos in vinegar and olive oil mixture. Add parsley and sea salt. Toss and serve.