This technique comes from Molly Wizenberg and Brandon Pettit, owners of Seattle's Delancey restaurant. They make theirs in a very very hot pizza oven, cooked in olive oil -- the oven is so hot that the peppers cook before the olive oil has time to burn! At home, you can easily use grapeseed oil or another oil with a high smoke point. They are addictive, and will cause you to anticipate shishito peppers in the late summer the way that many anticipate ramps, then berries, then tomatoes. I recommend salting recklessly. —Marian Bull
2 to 4, as an appetizer
shishito peppers, preferably with stem intact
Grapeseed oil (or another oil with a high smoke point)
Heat your oil over medium-high heat in a wok or cast iron skillet. Add peppers to the pan in one layer; don't overcrowd them. Don't stir; let them sit and allow them to blister. Turn them once they begin to char and sizzle; they should have brown-to-black patches on a few sides.
Once they are "tender to the tooth", as Molly says, remove them from the pan and drain them on paper towels. Salt them with abandon. Seriously, don't hold back. Add a squeeze of lime. Enjoy immediately.