Dry the peppers well. Rinse and pat completely dry. Moisture fights browning, so get them as dry as you can.

Preheat your pan. Set a large cast-iron or stainless skillet over medium-high heat for 2–3 minutes, until very hot.

Add oil. Swirl in 1–2 tablespoons of avocado oil. You want a thin, even coat that shimmers but doesn’t smoke hard.

Sauté in a single layer. Add the shishitos and toss to coat. Spread them out so most peppers touch the pan. Don’t overcrowd; cook in batches if needed.

Let them blister. Cook without moving for 1–2 minutes until charred spots appear. Toss and repeat for 4–6 minutes total, until most sides are blistered and the peppers are tender but not mushy.

Season and brighten. Turn off the heat. Sprinkle with kosher salt and black pepper. Squeeze a little lemon or lime over the top and toss.

Finish with extras. If using, add a pinch of garlic powder, a light drizzle of toasted sesame oil, or a dusting of Parmesan. Serve immediately.