3 Tbsp SOOC Persian Lime Olive Oil
6 oz pack Shishito Peppers
1 Tbsp SOOC Jalapeño Mint Bar Syrup
¼ tsp SOOC Hawaiian Black Sea Salt
Heat a large cast iron skillet over medium-high heat (on the grill or stovetop).
With a skewer or tip of a paring knife, poke a tiny hole into each pepper. This keeps them from bursting then shriveling!
Add the Persian Lime Olive Oil and the shishito peppers, stir every couple of minutes for about 10 minutes. Until the peppers are softened slightly with some charred spots. Remove from heat.
Before serving, drizzle the Jalapeño Mint Bar Syrup over top and season with the Hawaiian Black Sea Salt. Enjoy!