Summer Shishitos in Soy Sauce

  The farmers markets are bursting with peppers, corn and tomatoes. And we're in love with everything about that.

  But the summer heat wave hasn't subsided. Luckily, our summer bounty is bursting with flavor--that means low maintenance recipes, like this happy hour snack we love to whip up real quick. Here's how to get those blistery shishitos in front of you and your loved ones in minutes. It couldn't be easier.

  If you have a grill, good for you. You deserve a medal. If you don't, like the rest of us sweating our balls off in Brooklyn, you have a stove and perhaps a carbon steel pan. Non stick is preferred for this recipe.

Ingredients:

-1 tbsp. EVOO

-1 lb. shishitos, washed

-1 tsp. Maldon sea salt

-1 tbsp. soy sauce of choice (we use BLiS)

Method:

1. In a large pan, get heat oil over high heat until screaming hot. Add shishitos and let sit for a couple minutes until bottoms begin to brown. Flip shishitos until soft and all have a steady blackening on the side. Remove from heat.

2. In a serving bowl, toss with sea salt + soy sauce. Serve.