Have you heard of the shishito pepper yet? It's the Japanese cousin to the more well-known padrón pepper. Like padróns, shishitos are mild, but compared to its Spanish counterpart, there's an even smaller chance of coming across a spicy one (usually about one in ten).
You can usually spot these at your local farmers market in the summer, and they're growing in popularity at fancy restaurants. But after seeing this how simple this recipe is, you'll be inspired to make them at home yourself!
The easiest way to make them is to saute them, but they're also great as a tempura.
Prep Time: 5 minutes
1 lb shishito peppers
2 tablespoons olive oil
Coarse sea salt, to taste
1 lemon or lime, cut into wedges
Heat oil in a heavy skillet over medium-high heat and cook the peppers, turning occasionally, until slightly softened and they begin to blister.
Move to a paper towel-lined plate.
Squeeze a wedge of lemon or lime over the peppers and sprinkle with a bit of sea salt.