First, rinse the shishito peppers by placing them in a colander under running water. Then place them on a kitchen towel and dry them off thoroughly.

Using a fork or knife, puncture a hole or two in each shishito pepper.

Then, add some oil to a large frying pan or cast iron skillet and place the pan over a stovetop set to medium heat (on a gas stovetop) and medium-high heat (on an electric stovetop).

When the oil is heated, add the shishito peppers to the pan and spread them out so they are in a single layer.

Let the shishito peppers sauté for about 2 minutes, undisturbed, so they can blister. Now, stoves tend to be different, so keep an eye on your shishito peppers as they might blister quicker if the heat is high. Then, using a spatula, flip them over and let them sauté a couple more minutes.

Add in the harissa.

Using the spatula, stir the shishito peppers so the harissa is well distributed. Let the shishito peppers sauté for about a minute or two longer, flipping them around during this process.

Season with salt and enjoy warm.

An optional step is to sprinkle the blistered shishito peppers with some chopped fresh parsley and some red pepper flakes before serving.