Blistered shishito peppers are favorites at Tapa and Sushi Bars. Shishito peppers are a favorite staple crop here at Red Wagon.
The seeds of most peppers are bitter, you almost always discard them. But the seeds of the Shishito pepper are almost a caviar texture, creamy and succulent and very juicy and part of their appeal. Shishitos are a thin-walled pepper, sort of like sweet peppers, Jimmy Nardelo if you are familiar with those.
You can grill Shishitos or pan sear them. Both are equally delicious.
Start by heating a heavy steel or cast iron pan to medium high olive oil slicked in the pan and put your washed peppers in the hot pan. 
Sear the peppers on all sides-it only takes a few minutes so don’t walk away. The peppers will puff up and some even pop open!! that’s ok-they pop and spit sometimes for some reason!
That is it. A little salt and pepper and maybe a squeeze of lime or lemon and you have a restaurant worthy appetizer or side dish.
I seared some shrimp and Cajun seasoning with shishitos for a super fast and fancy feeling meal.
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