Shishito peppers are a staple in Japan, where they’re often grilled and skewered, or tempura-battered and fried. In Korea, I lived in an attic apartment with no air conditioning, and I’d sweat at the stove in the summertime just for a pan of these babies. Luckily, they cook in less than ten minutes. When stir-fried, the peppers melt down and mellow out, with blistered, smoky spots, so that all they really need is a sprinkling of salt and a squeeze of lemon. They look spicy because they’re small and green, but they’re actually closer to a green bell pepper than a jalapeno. About one out of every ten peppers packs some heat, which makes eating them fun. The hot ones are noticeably spicier, but still not unbearably so. Shishito peppers, until recently, were hard to find in markets. However, today they can be found in most grocery stores including recent sightings at Costco.