Shishito peppers are my favorite side dish for a summer steak. I put in four plants this spring, and they have provided a good mess of Shishitos for two people about every four days. Cooking them well involves three steps:
3. Throw in a hot frying pan with a glug of good olive oil and shove around the pan with a spatula, turning them about once a minute. Keep the heat high. They will hiss and spit. When they look cooked all over, and a bit blistered in places, sprinkle generously with fleur de sel or other coarse mild salt. Pile on the plate and eat with your fingers, leaving the cap behind.
That’s it. If you are determined to elaborate, you can throw in a little finely chopped garlic for the last minute of cooking (no sooner or the garlic will burn.)
If you only have a few of them, use your smallest skillet and call them a cook’s treat, eaten privately in the kitchen. I say a serving of them is about 18. Other people may be more moderate in their tastes.
If you are a thrill-seeker you can seek out pimientos de Padron instead, but the last time I grew those, not just some but all of them were hot as blazes. So I’m giving my GI system a rest with Shishitos.