Padrons and Shishitos

August 16 and we can't keep up with the shishito and padron peppers. The shishitos are ripening while still tiny, whereas the padrons become much larger before they turn red.

Eight out of ten padrons are mild, the ninth is pretty hot and the 10th can make you sing soprano. The shishitos are never hot. But nine out of ten times the padrons taste better. 

Sautéed in olive oil with a lot of salt, or even better barbecued while you're grilling up a little carne arrachera...good ol' summertime.