Chef: Jordan Herigstad
12 Shishito Peppers
½ Cup Grape Seed Oil
In a sauce pot, Heat oil until you begin to see whisps of smoke, then put heat on low.
Make a small cut on the Peppers just below the stem, this will keep the peppers from popping when cooking.
Place shishito peppers in the hot oil, stirring constantly, until you see the skin begin to lift off.
Remove peppers from oil immediately. Do not let them brown.
Peel away the translucent skin of the pepper. Remove the stem and cut into ¼ inch rings.