One-half pound of peppers serves two enthusiasts, or four more sparingly.
Fresh shishito peppers, with stems
Olive oil (good quality extra virgin)
Heat a few tablespoons of olive oil in a large, heavy skillet over medium-high heat until not quite smoking hot. Add the whole peppers in a single layer. Don’t crowd them; cook in more than one batch if needed. They need space to brown rather than steam.
Shake the pan and cook the peppers briskly until they blister and puff up — the skin should be brown rather than black. Spread them on a plate lined with a paper towel to collect excess oil. Sprinkle with sea salt. Grab the peppers by the stems and enjoy.