Shishito sweet peppers are generally eaten green, although they can be eaten when red. It is closely related to Spain's Padron peppers. The most popular way to prepare the pepper is to grill the pepper until the skin blisters and chars. Remove from the grill and toss with olive oil and sea salt. For a more authentic recipe also add togarashi, ad Japanese spice mix. About 1 in 10,000 pods will be hot. The Shishito pepper grows to between 3 and 4 inches long by 0.5 to 0.75 inches wide and is grows 12 to 18 inches tall. The chile is an early and heavy producer.