Blistered Shishito Peppers

I have loved the expansion of these peppers into many restaurants that I have eaten at, and they are pretty consistently delicious and a nice vegetable side dish.  The thing that I did not know until I went to Basque country and came home wanting to explore more Basque food is that they come from that region.  I would love to go back and spend more time in San Sebastian learning more about the food, but until then, here is this simple recipe to enjoy them at home.
1 lb shishito peppers
4 tbsp olive oil
 Coarse sea salt or Kosher salt

– Heat cast iron skillet or grill
– Rinse and dry shishito peppers. Coat in the olive oil.
– Throw into pan, and cook for about 5-10 minutes uncovered. Stir occacsionally and flip peppers to blister evenly.
– If using grill, cook for about 2-3 minutes one side, then flip and cook the same on the other.
– Place shishito peppers onto serving dish. Drizzle peppers with some of the remaining olive oil and sprinkle coarse salt on top. Enjoy immediately!