Fresh local organic shishito peppers, a thin-skinned Japanese pepper that's mild almost all the time, with an occasional fruit carrying real heat. Roughly one in ten shishitos turns out spicy, a quirk growers and cooks alike just accept as part of eating them, since there's no reliable way to tell which pepper will be the hot one until you bite it. Their wrinkled, blistered skin when cooked is part of the appeal, and the thin walls mean they cook through in just a couple of minutes over high heat. Blister them whole in a hot skillet or on the grill with a little oil, then finish with salt, and eat them by the stem. Pairs well with sesame oil, soy sauce, lime, and flaky salt.