Ingredients
8 oz Padron or Shishito Peppers (not mixed)
Olive oil (Padron)
Canola (Shishito)
Sea salt
Your undivided attention
Preparation
Seat your guests. Heat a clean heavy skillet on medium heat until not quite smoking hot. Add 2 tsp oil and the peppers in a loose single layer. The pan must be hot enough for the peppers to dance without smoking, to sear, not stew. Shake the pan and cook the peppers briskly until they blister and puff up without burning. When a few of the peppers start to deflate, empty the pan onto a paper lined plate and sprinkle with sea salt. Serve immediately. Pick up by the stalk and eat them hot.
