Finger licking good.

One of my very favorite things to order at Uchiko in Austin are the shishito peppers. They arrive piping hot from the pan, blistered and sprinkled with crunch salt, and I can't help but burn my greedy little fingertips eating them. Shishitos are a relatively mild pepper - with a spicy lurker here and there - and so you can eat the little guys in one bite, seeds and all.

When I saw shishito peppers for sale at the Union Square Greenmarket on Friday, I sprung at the chance to try my hand at blistering them at home. How hard could it be?

Turns out, not hard at all. I highly recommend you try it as soon as possible. Like me, you can eat them up on your own. Or, if you're in a sharing mood, make them (and a batch of gin gimlets) for a crowd.

Blistered Shishito Peppers

1/2 pound whole shishito peppers, washed and completely dried
1 tsp. canola oil
Sea salt

Heat a large, heavy-bottomed skillet over high heat until screaming hot. (A drop of water should dance across the surface.) Meanwhile, in a medium bowl, toss the peppers with the oil until evenly coated. Once the pan is hot, add the peppers and cook until well blistered all over, stirring occasionally with a wooden spoon.

Remove the peppers to a plate, sprinkle generously with salt, and serve immediately.

Serves two as a snack or appetizer.