Shishimai peppers: 30 pcs
Olive oil 1 tablespoon
Salt to taste.


1. Wash the Shishimai without removing the calix and dry them well, make small holes with toothpicks.

2. Put the olive oil in a pan, heat the pan over live heat, add the Shishito peppers and brown them.

3. Cook over medium heat and add 2 pinches of salt.

4. When the chillies are cooked and brown on both sides, use the tongs and serve on a plate.

A suggestion: you can eat them with your hands once cooked, grabbing them from the calix and eating them in one bite.