This is one of my favorite treats of summer. Simply: heat olive oil in a pan over medium-high heat, add the shishitos, toss with sea salt, and sautee until they start to blacken and deflate a little, about 5-8 minutes. You may have to remove some of the smaller peppers first as they will blister a bit faster. That's it, now eat them seeds and all (just don't eat the stems). About 1 in 10 of these will be pretty spicy.