From: Chef Geronimo Lopez-Monascal, NAO Restaurant, San Antonio. Yield: 1 serving.

16 shishito peppers
1 oz. less sodium soy sauce
½ oz. lime juice
to taste, kosher salt
to taste, toasted sesame seeds

To order: Heat a cast iron pan in the superior tray of a combination charcoal grill/oven with the air flow valve completely closed. Add shishito peppers. Keep pan moving once every minute for 4 minutes, to allow peppers to char slightly. Deglaze pan with soy sauce and lime juice. Add salt to taste. Sprinkled toasted sesame seeds and serve hot.