Ready for a delicious, unique and beautiful appetizer? Here it is. Blistered shishito peppers with lemon zest and sea salt. Have you tried them? Shishitos are everywhere at farmers markets in California right now and they are the perfect way to gobble up the last days of summer. They are a worth while recipe even in mid-August as they are quick and require little actual cooking, meaning no unnecessary heat in the kitchen. To make simply heat canola oil in a skillet until it glistens, add peppers and let them sizzle and pop until they start to blacken and blister. Turn a few times in the pan until done to your likeness and remove onto a paper towel to soak up any extra oil. Transfer to a bowl, add a small drizzle of toasted sesame oil and sea salt, toss to coat. Zest one whole lemon (I think the more zest the better) to finish and serve immediately. Oh and by the way, shishitos are usually mild but there can be the occasional hot one, you have been warned!