I picked up an absolutely gorgeous bunch of shisito peppers at Marukai a few days back. I had read that they're like pimientos de padrón, so I decided to cook them that way - very small amount of oil, cook over high-ish heat until the skins start blistering, blot on paper, sprinkle with salt. I had also heard that, like pimientos de padrón, 1 in 10 is spicy. So I cooked 10 of them.
Spicy? No, no, no, no, no, no, no, no, no, yes! Not very, but my lips were tingling for a few minutes. Other than that, how to describe the taste? Like a pepper. More specific? Like a pasilla, but very thin flesh and skin. I typically detest pepper skin, but I had no problem with these, the whole thing was very light and delicate.
Would I make them again? Yup, but probably as a part of a tapas party, antipasto platter, etc.