Charred Shishito Peppers with Ume Vinegar and Shiso Salt

The perfect combination of sweet, heat, acid and salt, this is a wonderful side dish for any occasion.
2 pintsshishito peppers
4 tbspume vinegar (can sub champagne vinegar if needed)
1 1/2 tbspsesame seeds
2 tbspavocado 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.