Shisitos are small Japanese peppers, and they seem to be everywhere lately. I've seen them on multiple restaurant appetizer menus, whether the place serves Asian fare or otherwise. The flesh is thinner than a jalepeno, and the heat level is mostly mild. According to wikipedia, about 1 in 10 are spicy. It's kind of fun to bite into the occasional fiery one.
I found them at the farmers' market this year, and have been buying them a lot. They make for an easy side dish. I've seen them grilled, but it's super simple to put them in a hot, heavy skillet and cook them until they brown and soften. You can flavor them any way you want, but they would be delicious with nothing but sea salt. Have you ever tried shisitos?
Pan-Roasted Shisito Peppers
You needn't be precise here. It's nice if you can fit all your peppers in a skillet in a single layer, but cook as many as you want and season at will.
1 tablespoon canola oil or cooking spray
Shisito peppers (see recipe head note)
1/2 to 1 teaspoon sesame oil
Heat oil on medium-high heat in a large heavy skillet (such as cast iron) or coat generously with cooking spray. Add peppers and cook, tossing occasionally until skin softens and browns. Add a few splashes of soy sauce (enough to thinly coat the skillet) and cook, stirring, until nearly evaporated. Transfer to a serving bowl. Add sesame oil and sesame seeds and stir to combine.