Padrón peppers are a mild pepper originally from Northwestern Spain and are traditionally served as an appetizer or tapa. In recent years these delicious peppers have been gaining popularity throughout North America. Eating Padrón peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.

Ingredients

• 2 tbsp olive oil
• 1 lb Padrón peppers (or substitute Shishito peppers)
• Flaky sea salt (such as Maldon)

Directions

1. Heat 1 tbsp of oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes.
2. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tbsp oil, and more salt.
3. Serve warm with a glass of cold white wine, rose, or ice cold lager.