I’m sure there are plenty of ways to use this sweet, and occasionally spicy, pepper, but this is the way that our family prepares them every time. Heat a little olive oil in a sauté pan until it is good and hot but not smoking. Add the peppers whole and cook them over medium heat, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a panful of peppers. When they’re done, toss them with sea salt and add a squeeze of fresh lemon (optional). Sprinkle them with salt and eat them hot, picking them up by the stem end and eating the whole thing (minus the stem!). They’re scrumptious!