Blistered Padrón peppers with sea salt

Small green Spanish peppers fried hot until blistered and soft, then showered with salt. Most are mild and the odd one is fiery, which is half the fun.

Ingredients

• 200 g Padrón peppers, washed and dried well
• 20 ml Olive oil
• 3 g Salt, flaky sea salt if you have it

Method

1. Heat the oil in a large frying pan until very hot. Add the peppers in one layer and toss now and then until blistered and slumped all over.
2. Tip onto a plate, salt generously and eat straight away, holding them by the stalks.