Padrón peppers are very popular at tapas bars in Spain — they are quite tasty sizzled quickly in hot olive oil and sprinkled with sea salt. However, while generally mild, about one in ten padrón peppers will be hot! A writer from the New York Times dubbed the padrón-eating experience, “Spanish roulette!”
2 tablespoons olive oil, or more as needed
Coarse sea salt
Pour enough olive oil in a sauté pan to generously cover. Heat olive oil in a sauté pan until it becomes sizzling hot. Add the whole peppers to the oil and cook until they start to wilt a little and develop small blisters. Take the peppers out of the hot oil and place them on a paper towel lined plate. Sprinkle with coarse sea salt. Pick up by the stem and eat whole!