Peppers, Shishito Mild Chili -1 Pint

These little peppers are kind of magical.  Only 1 out of every 20 pepper is hot, and they are so tasty and quick to make.  In a hot skillet with a little olive oil and sea salt add your peppers in a single layer and blister them on all sides.  They are done when they have softened and they are browned a bit.  Squeeze some lemon juice on them and they are an amazing side dish.  For some reason these little peppers do not tend to cause heartburn, unlike most peppers, so you can eat a ton.