Here’s the perfect nibble while you’re waiting for the drinks to be poured: Sautéed Japanese shishito peppers.

What makes these grassy, nutty tasting peppers so special is how incredibly simple they are to prepare. Throw them in a skillet with hot (not smoking) olive oil, a squeeze of lemon and some sea salt. Once they’ve blistered and popped, they’re ready.

You also can get all fancy-do and grill them or sauté them in sesame oil with a splash of tamari… but why mess with such an easy-to-make Spanish tapa? Bring the skillet to the table so everyone has the fun of picking them up by the stem and devouring them in one bite.

Find these peppers in Asian markets almost year round or in farmers’ markets right now.

Don’t shy away just because I said “peppers.” Only about 1 in 25 will knock your socks off… which adds to the excitement of eating them! Roulette, anyone?