1. Heat a cast iron skillet over medium-high heat.
2. While pan heats, add peppers to a mixing bowl; drizzle with oil and toss to lightly coat.
3. Add peppers to hot skillet; cook, using tongs to turn peppers occasionally, until blistered and blackened on all sides and tender but not limp (about 5 min.).
4. Transfer peppers to a serving platter; season with salt.
5. Serve immediately with dressing for dipping.

Find It!

• Find Minnesota Grown shishito peppers seasonally in the Produce Department.
   

Tasty Tips:

• We love these warm, charred peppers dipped in a creamy dressing, such as Kowalski’s Signature Fresh Mexi-Ranch Salad Dressing from the Produce Department or Kowalski’s Signature Southwestern Dip from the Deli Grab & Go Case.
• You can also blister shishito peppers on the grill over medium-high heat, depending on your grill and the size of the peppers. Cook them over direct heat right on the grates, in a cast iron skillet or on a griddle.