1 pound shishito peppers, left whole
2 tablespoons toasted sesame oil, divided
1 tablespoon coarse or flake salt, such as Maldon or kosher
¼ cup finely chopped almonds
Heat a grill to high.
In a large bowl, combine the peppers and 1 tablespoon of the oil. Swirl and toss the peppers until evenly coated with the oil.
Using tongs, arrange the peppers on the grill so they lay across the direction of the grates (not with them). The goal is to prevent the peppers from falling through the grates. Cook, turning often, until the peppers begin to brown and blister, about 4 to 6 minutes.
Return the peppers to the bowl (no need to wipe it out). Add the remaining oil, the salt and almonds, then toss well. Transfer to a serving bowl and serve immediately.
Nutrition values per serving: 140 calories, 10 g fat (1 g saturated), 12 g carbohydrates, 6 g fiber, 5 g sugar, 4 g protein, 0 cholesterol, 1,450 mg sodium.
J.M. Hirsch, The Associated Press