Heat up some olive oil in a cast iron skillet. Throw in the Padrón peppers and let them get a little black on each side and wait until the peppers kind of shrivel up. Sprinkle with good flakey sea salt. And serve. I know, right, you think I am pulling your leg… This is one of the easiest hot appetizers I have ever made in my life. Served alongside other tapas, they were really quite an eye opener. I am so happy I picked them up at the grocery without the slightest clue what to do with them.
The blackened peppers have a soft texture, with just a bit of bite from the skin. They are surprisingly flavorful (I always thought of chilies as having heat, less flavor) and these ones had a real kick to them. Between mouthfuls of sliced serrano ham or prosciutto, some cheese and other pica-pica’s, these were perfect.