Blistered Tiger Shishito Peppers

A trick for those with low tolerance for spice: start with whole, blistered peppers. In Xi’an, we would make tiger skin peppers, named for the striped, grilled skin of long green hot peppers. I was intimidated by the dish when I was a kid, scared of getting my mouth burned off, so I started first by eating the vegetal part of the peppers and avoiding the seeds. Gradually, as I became more accustomed to the flashes of spice every now and then, I would up my tolerance. First, I’d allow myself