I actually found this recipe on-line from Saveur and about the same time I found the recipe, there was a write up in the Dallas Morning News about how popular these peppers are right now.
Central Market gets deliveries of the peppers on Tuesday and Saturday. The day I visited, I got the last of what they had... just enough to try.
They are pricey at $8 a pound but I got just a little over a quarter of a pound and that is what you will see here.
Evidently they are a popular bar food in Japan.
The actual recipe called for either Padron peppers, shishito peppers or Basque fryer peppers.
These little peppers are the perfect size. Eat the whole thing except for the stem.
They say one out of every ten may be hot. Out of this batch there was one that seemed just a little hot but they were really mild with good flavor.
Even though I didn't have 40 peppers, I used the full amount of oil, garlic and prosciutto.
1/4 c. EXTRA-VIRGIN OLIVE OIL
40 SHISHITO PEPPERS
2 oz. thinly sliced PROSCIUTTO, torn into 2-inch pieces (about 1/2 cup)
2 cloves GARLIC, coarsely chopped
SEA SALT, to taste
4 LEMON WEDGES
Heat a 12-inch cast-iron skillet over high heat.
Add oil and heat until it ripples and smokes lightly.
Add peppers and prosciutto and cook, flipping peppers occasionally with a spoon, until peppers have blistered and softened, about 2 minutes.
Add garlic and cook stirring occasionally until golden, about 1 minute more.
Sprinkle generously with sea salt and serve with lemon wedges.
These may be served as an appetizer with some crusty grilled bread or as a side with meat or fish.