Addicting and so poppable, Blistered Shishito Peppers are a cult favorite snack/appetizer. So simple to make, you'll fall hard for these peppers.
In a wok or cast iron skillet (do NOT use non-stick), heat the sesame oil over medium-high heat.
Add the peppers, and stir to toss in the sesame. Let the peppers sit and blister for a few minutes. Stir, and let sit again until they have reached your desired level of blistered. (3-5 minutes)
Add the coconut aminos and stir to coat.
Transfer peppers to a bowl, and sprinkle with sesame seeds and a healthy pinch of kosher salt. Serve immediately.
The key to getting an amazing blister without making the peppers soggy is to cook them fast and hot. You want a high temp and a very hot preheated wok/cast iron so they start cooking the second they hit the pan.
You can sub in soy sauce for the coconut aminos if you're not Whole30/paleo.