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)