Blistered Padron Peppers with Sea Salt

What you need

• 250 g (9 oz) padron peppers
• 4 tbsp olive oil
• 1 1/2 tsp coarse sea salt, flaky or coarse

Method

Restated from the original video

1. 1

   Rinse the peppers and dry them thoroughly, since wet peppers make the oil spit. Leave the stems on.

2. 2

   Heat the oil in a wide frying pan over medium-high heat until a pepper dropped in sizzles right away.

3. 3

   Add the peppers in a single layer, working in two batches if the pan is crowded.

4. 4

   Cook, turning now and then, until the skins blister and brown in spots and the peppers wilt, 3-4 min.

5. 5

   Transfer to a serving plate and season with the salt while still hot.

6. 6

   Serve right away. Hold each pepper by the stem and eat it whole. About one in ten is hot.

Imported from visitsouthernspain.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.