|2 pints||shishito peppers|
|4 tbsp||ume vinegar (can sub champagne vinegar if needed)|
|1 1/2 tbsp||sesame seeds|
|2 tbsp||avocado oil (or other high smoke point oil)|
|–||dash of shiso salt|
Serves 5-6 as appetizer or side dish
Heat a sauté pan on medium-high heat. Once hot, coat the bottom of the pan with avocado oil. Add peppers to the pan and leave them until they develop some char on one side (it should take 1 to 2 minutes). Toss them before letting them sit again for another minute or so. Add the sesame seeds and vinegar, then toss everything in the pan and allow the vinegar to cook down for a minute. Remove the peppers from heat and place on a plate. Sprinkle with shiso salt and serve.