Recipe for Padrón Peppers
Plate full of peppers
Spanish Olive Oil
Sea salt in flakes
Heat the olive oil (about a 1/2 cup per pound) until hot and toss in the peppers until the skins just start to separate from the pepper, but do not turn brown, about 2 minutes. Quickly drain them and pat them dry with paper towels, then sprinkle sea salt over them and serve.
Warning: There is a peculiarity of these peppers, called the Russian Roulette Effect. Every once in a while (some say one in 50, others one in 100+, I seem to get three in every plate!), you get a spicy one, and they can be very hot. Keep a cold glass of Sangria nearby.