15 Min

• 3/4 cup Olive Oil
• 8 oz Shishito Peppers
• 1 Garlic Clove, finely grated
• 3 Tbsp Sherry Vinegar or Red Wine Vinegar
• Flaky Sea Salt and Freshly Ground Black Pepper

Heat ¼ cup oil in large skillet, preferably cast iron, over high heat. As soon as oil starts to smoke, add peppers to cover bottom of pan in single layer. Cook 3 minutes, tossing occasionally, until blistered in spots but still green. Transfer to cutting board and let sit until cool enough to handle. Remove stems, coarsely chop peppers and place in small bowl. Mix in garlic, vinegar, and remaining 2/3 cup oil; season with sea salt and pepper, to taste. Serve over grilled meats or veggies.