As a true garlic-aholic, I use some form of garlic in almost all of my cooking. Fresh garlic, young garlic, garlic oils…but lately I’ve been obsessed with Real Salt Organic Garlic Salt. It makes adding that addicting garlic flavor SO easy and saves me a step since it has pink salt in it too.

Real Salt is unrefined, is mined from a single source right here in the U.S., and is actually the ONLY pink salt harvested from the U.S.  Unlike common table salts, which are chemically stripped, Real Salt has over 60 other minerals that our bodies need! Why on Earth would I pay for salt that has had these beneficial minerals REMOVED?

So, I love this recipe because it only calls for three components: shishito peppers, Real Salt Garlic Salt, and avocado oil. Avocado oil is perfect for this recipe because it can handle the high heat. (If you have to make a substitution, go for another high-heat oil like sunflower.) And because shishito peppers are so easy to cook (no need to cut, peel, or take seeds out!), this whole recipe only takes about ten minutes from beginning to end, and will totally impress anyone who is lucky enough to get a bite!

It makes a perfect finger food, appetizer, dinner side, or snack!

3-INGREDIENT BLISTERED SHISHITO PEPPERS

Serves 3-4 | Prep Time: 5 minutes | Cook Time: 5 minutes

INGREDIENTS:

10-12 shishito peppers

1 Tbs avocado oil

1/4 tsp Real Salt Organic Garlic Salt

DIRECTIONS:

Wash and completely dry your shishito peppers.

Pre-heat your cast-iron pan over medium-high heat for about 3-5 minutes. My stovetop has heat settings 1 through 10 and I set mine to an 8 for this recipe.

Add 1 Tbs avocado oil to the pan.

Add your shishito peppers to the pan and toss with a wooden spoon so they all get coated in the oil.

Cook for about 3-5 minutes, tossing the peppers every 30 seconds or so. Allow each side of the peppers to blister and blacken slightly.

Sprinkle the Real Salt Organic Garlic Salt on the peppers, toss to coat, and saute for a final 15-30 seconds.

Remove the peppers from the pan immediately so they do not continue to cook. They will inevitably wilt after a few minutes anyway so they are best eaten right away! Add another touch of garlic salt before serving if desired.

P.S. A big thank you to Real Salt for sponsoring this post! Recipe and opinions are 100% my own and I only work with companies whose products I genuinely use and love.

For the animals,

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