Shishito Pepper Appetizer (or how to prepare shishitos)

These little gems are reportedly mild, except or about every tenth one. And not very hot at that. So I’ve included shishitos under both the HOT and MILD pepper categories.

Here’s what you do. Heat a little olive oil (or sesame oil) in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a panful of peppers. When they’re done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem. That’s it!