The photo is approximately 125g of Shishito Peppers.
These are locally grown in Sto Tomas Batangas without the use of pesticides.
The pepper is small and finger-long, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper (唐辛子, tōgarashi) looks like the head of a lion (獅子, shishi); in Japanese it is often abbreviated as shishitō.
About one out of every eight to twelve peppers is spicy. The occurrence of pungent fruit is induced by such factors as exposure to sunlight, and other environmental stresses.
For cooking, a hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, stewed in a soy sauce– and dashi-based liquid, or simply eaten raw in a salad or as a condiment. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties of peppers.