Ingredients
- 1 basket shishito peppers or padron peppers
- 2 tbs olive oil or other cooking oil
- sea salt
Instructions
- Heat oil in a wide pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing frequently until they blister (about 10 minutes)
- When they're done, toss them with sea salt and serve them warm. Pick them up by the stem end and eat the whole thing (minus the stem)