Shishito frying peppers are small and green. Originally from Japan, these peppers are now served in American restaurants as an appetizer, blistered in a skillet and sprinkled with coarse salt.
Heat up some olive oil until it’s good and hot (but not smoking), add the whole peppers (with the stem on), and cook them, turning frequently, for about 5-10 minutes, until they’re blistered all over but not charred. Sprinkle some salt over them when they’re done. To eat, pick them up by the stem and eat the whole pepper (but not the stem). (Note: shishito peppers are typically very mild, i.e. not spicy, but occasionally you’ll get one with a little kick.)
STORAGE: Shishito peppers will keep in an unsealed bag in your fridge for up to a week, if not longer.