Shishitos are so delicious, but enjoy with caution! About one in 10 of these little peppers is spicy. The seeds tend to be the spiciest part so avoid those if you can’t handle a lot of heat. Serve alongside a little dish to discard stems and seeds.
number of servings
- 16 ounce whole shishito peppers
- olive oil
- coarse or flaky sea salt
Lay the peppers out on a baking sheet and coat well with a generous amount of olive oil (about 2 tablespoons).
Sprinkle with coarse or flaky salt (like Maldon).
Roast at 425°F (220°C) about 10 minutes, or until browned.