Blistered Shishitos and Kumquats

1. Heat Olive Oil

In a large skillet, heat 1½ tablespoons of extra-virgin olive oil over high heat until the oil begins to smoke.

2. Blister Peppers and Caramelize Kumquats

Add 8 ounces (230 grams) of shishito peppers and five thinly sliced kumquats to the skillet. Allow them to char without stirring for a moment, then sauté using a spatula or tongs, shaking the pan or stirring occasionally, until the shishito peppers are blistered and the kumquats are caramelized.

3. Season and Serve

Immediately remove the blistered shishito peppers and caramelized kumquats from the pan and sprinkle with 1½ teaspoons of flake salt. Serve hot.