If you've never heard of shishito peppers, they're small green peppers that are mostly mild (though there are always one or two spicy ones in every batch. Apparently the ratio is 1 in every 20 is spicy), and taste absolutely amazing when roasted or pan-fried.
To eat, just grab them by the stem and pop in your mouth. Sometimes they're served with dipping sauces, but I think they're just perfect on their own.
These are an amazing tapas dish (you can also use the similar Spanish Padron peppers in the same preparation), and pair well with chorizo and shrimp.
Loved this Blistered Shishito Pepper recipe? Here are three other appetizer recipes you might like:
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3 tablespoons olive oil
2 pints shishito peppers
Kosher or flaky sea salt
1 lemon, halved
Heat oil in a heavy bottom skillet over medium-high heat. Once the oil is hot, add the peppers and saute for 3-4 minutes, tossing a few times until blistered on all sides. Note that the peppers might pop in the oil, so wear long sleeves!
Remove from heat and transfer to serving dish. Season liberally with salt and serve with lemon for squeezing on top.