Gather all ingredients before starting the recipe.
Toss 12 oz bag of shishito peppers in 1 tsp olive oil to coat each pepper evenly.
Heat a cast iron skillet over medium high heat for 2-3 minutes. Add shishito peppers and toss periodically until the peppers are blistered and beginning to char, about 5-8 minutes,
Season with sea salt and toss to combine.
Transfer peppers to a platter and drizzle with 2 tbsp hot honey and a squeeze of lime.
