These are the Russian Roulette of foods. And by that I mean that 1 in every 20 shishito peppers is spicy - and there's no way to tell unless you take a bite! SO FUN.

I personally love playing shishito roulette because I'm a big fan of my mouth being on fire, Kyle on the other hand looks terrified each time he picks up a pepper and scrunches his face with every bite (spicy foods are not his friend). It is hilarious, especially considering that fact that almost every pepper has a delightful, slightly sweet taste.

These are so easy to make that it's almost a joke, and they taste pretty damn impressive, if you ask me. I whipped some up for some friends at the beach on Sunday and they were a total crowd pleaser.

The last two peppers left on the plate ended up in the sand due to a wind gust, and my friend Shauna seriously considered washing the sand off and eating them so they didn't go to waste. THAT, my friends, is the sign of a A+ appetizer!

Find me an easier, tastier, more nutritious snack... I dare you!

Serves: 2-3

Ingredients:

4 oz. shishito peppers
1 tbsp avocado oil
Pink Himalayan sea salt
1/2 lemon

Directions:

Toss peppers in a bowl with avocado oil and salt to coat.
Add peppers to a cast iron skillet on medium heat.
Let peppers blister on one side (about 4 min) and then flip over. Let peppers blister on the opposite side (about 4 min) and remove from pan.
Top with more pink Himalayan sea salt, squeeze 1/2 lemon over top and serve immediately.
Eat them with your hands - everything except the teeny tiny stem!

Blistered Shishito Peppers