- Rinse shishito peppers and pat dry. In a medium bowl, toss peppers with olive oil until fully coated.
- Heat a medium cast iron skillet until hot. You’ll know the pan is ready when you place a drop of water in the pan and it sizzles before quickly disappearing. Add coconut oil to the pan.
- Add peppers to pan. Stir every few minutes so every peppers can char evenly. This should take about 10 minutes. Turn off heat.
- Add Black & Bolyard® Honey Brown Butter and toss to coat. Drizzle lime juice over peppers. Transfer peppers to a serving plate.
- Sprinkle with chili flakes and flaky salt before serving.
