Step 1

Heat a large heavy skillet over medium-high heat.

Step 2

Place the peppers in a medium bowl and toss with olive oil; set aside.

Step 3

When the skillet is hot, arrange the peppers in a single layer; reserve the bowl they were in.

Step 4

Saute the peppers uncovered, turning occasionally, until they charred and blistered, about 6 to 8 minutes total.

Step 5

Return the peppers to the bowl, and toss with togarashi and salt. Squeeze lemon over peppers, to taste. Serve immediately.