We first tried shishito peppers at the Union Square Farmers Market about 2 summers ago.  We loved them – mainly because eating them is such an adventure.  You get one really hot one every so often while the remainder is usually slightly sweet with a lovely hint of acid.  The hot one is always a surprise.  They are often just barely fried in a little extra virgin olive oil and served with a slice of lemon and a sprinkle of sea salt.

On a shopping trip to Whole Foods the other day I picked up a good amount to use as a first course for a not-too-fancy dinner party at home.  I combined them with some I’ve-forgotten-what-they-were mushrooms (they were golden and quite tasty) and instead of sautéing in olive oil, I used sesame oil, some sesame seeds, and a touch of soy sauce to finish.  It was a tasty combo that was a big hit with our guests – so much so that the leftovers were requested for a “take home” reminder of a great time at the table.