I have a love hate relationship with shishitos.

If you know anything about shishitos, you know that 1 in ten can be spicy, and the rest, while not sweet like a bell pepper, are not. I don’t mind the spice. It’s the surprise element that I’m not always thrilled about. However, this is not something that stops me from eating them, ever.

And this, is an easy way to enjoy the complexity of both their spicy and non-spicy aspects.

Ingredients:

1 Tbsp sesame oil

1 clamshell shishito peppers

1 garlic clove, minced

juice of 1 orange

2 Tbsp soy sauce

1/4 tsp finishing salt

Directions:

Heat sesame oil in a cast iron pan on medium heat. Add shishitos, turning until blistered on multiple sides. Once blistered add garlic, orange juice, and soy.

Toss shishitos until coated. Then remove from heat and top with finishing salt.