Blistered Shishito Peppers
You can use either Shishitos or Padrons depending if you can handle the heat! These make a great side dish, but also like making these as an appetizer.
- ¼ cup parmesan cheese grated
- 1 tbsp grass-fed ghee
- 3 pints shishito peppers
- pinch sea salt
Rise, dry, and remove dried flower from shishitos (if any).
Add ghee to large skillet over med-high heat. Add shishitos and stir pan frequently to evenly blister the peppers. Add a pinch of sea salt.
Remove from pan and sprinkle with Parmesan cheese and serve. Best eaten immediately.