I was introduced to Padron peppers and ever since then I have had a fascination with them. It is impossible to find them in New York and while searching I was introduced to the Shishito peppers. They are very much alike as some are hot and some are not. “Os pementos de Padrón, uns pican e outros non” (Galician for “Padrón peppers, some are hot and some are not”).
You can pan fry or grill them. I went with the simple pan fry method. You just heat your olive oil and throw them in…now be very careful…these little devils come alive and the oil starts to splatter. I know, I have little burn marks on my hands. Watching them as the heat hits them they swell and once you take them out they deflate. Plate them and just sprinke them with Kosher salt. A great Tapas dish.
You can purchase them at your local Japanese market. They are not cheap, about US$10.00/lb., but well worth it. Here in New York I go to Katagiri which is located on 59th Street between Second and Third Avenue.