My friend Brian made this tapas classic using Japanese shishito peppers at lunch a few weeks ago, and I found them impossible to stop eating. Slightly sweet and plenty salty, with that charred, primal umami flavor made burned them permanently into my mind (pun intended, duh). So naturally, I hit him up for the recipe and he kindly obliged.

This afternoon, while perusing my favorite neighborhood Asian specialty shop, I searched high and low for shishitos, but couldn't find them. What I did find, however, were some gorgeous fresh serranos. 

Serranos are generally quite spicy--spicier than my beloved jalapeños, but I knew I could coax some of that heat out using Brian's technique. 

The result? Chilies that were spicier than the shishitos, but addictive in their own right. I topped them with nothing more than a sprinkle of salt, but I'm thinking that next time I might add a squeeze of fresh lemon too.

One last note: don't toss out the oil after you cook the chilies! The serranos impart a touch of heat and a lovely flavor--try it in sauces and dressings.