The most successful vegetable plants from my garden on The Veranda were the shishito pepper plants. I always tried to pick them before they turned red and spicy, but even when I missed a few, they were not particularly hot or tough.
To make this delicious and healthy snack, I just preheated a cast-iron skillet on medium-high heat, then added just enough olive oil to lightly coat the bottom of the pan. Then I quickly added the peppers, and cooked until blistered on both sides.
For the dipping salt, I just mixed ground sea salt and ground Korean hot pepper. That’s it!
Before serving, I let the peppers rest on some paper towels to absorb any excess oil.
