In the summer, market stalls display piles of friggitelli, small, mild green peppers, similar to shishitos, whose name hints at their cooking method (friggere means “to fry”). People always warn me that in a huge pile you might get one or two hot ones. If that’s the case, only Romans can perceive this negligible Scoville scale ranking. The coarse sea salt gives the peppers a pop of salinity reminiscent of pimientos de Padrón.