These are one of my favorite foods. They're a staple in very tapas bar in the Basque parts of Spain, and the peppers are available by mail for a short time period each year (June-ish) from a Spanish specialty online store whose name now escapes me.

Some are mild, and some spicy. Coarse salt is a must.

Thanks for that info, brother. And yup, salt is the key!

Padron peppers are what they're called across the Atlantic. And the shop is LaTienda dot com.

I will have to keep an eye out for Shisito peppers locally.