This is one of the easiest appetizers in the world - and tastiest too!
All you have to do is find a pound or so of fresh Padron peppers (we have them from July until October at our farmers market)
Rinse peppers off and make sure they are totally dry before frying
Place all peppers in a large bowl and lightly drizzle them with olive oil
Toss peppers in olive oil until lightly coated then remove from bowl, leaving behind any leftover oil
Saute them in a hot, non-stick skillet until they blister and begin to brown (peppers will be very tender after 5 to 7 minutes of cooking)
Place cooked peppers in a serving bowl
Sprinkle generously with coarse sea salt to taste (Madron works great because it has large flakes that melt
evenly)
Serve warm
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