Shishito Peppers with Honey Butter Glaze

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Spice Profile: Pink Peppercorns (relative of cashew), black, green, and white peppercorns, ancho chiles, black lime, orange zest, dried lemon, dried orange, lemon, lime and orange oil, sage basil, kosher salt

So simple, try this one out!

Take a good bunch of Shishito and drop them whole into a hot pan with a bit of oil. I use a higher temp oil like sesame seed oil. Over medium/high heat constantly shuffle the peppers until they have a good blister on multiple sides (about 8 minutes or so). Then remove from heat and add 2 Tbs butter and 2 Tbs honey to the pan, as well as the spice packet, (2 tsp Stock+Spice citrus pepper blend), and stir to coat for about 1 minute. Place on a plate add some salt and serve. You will want to dive right in, but take a lesson I learned the hard way, let them cool a bit, as they will be hot! Enjoy!