I love fried padróns, or Pimientos de Padrón. They are a traditional Spanish tapa that is super easy to make, and since they are in season right now I can't get enough of them! These make a great snack or addition to a party. Padróns can vary in heat levels from very mild to hot and are sweet little peppers.
Fried Padrón Peppers,
6 cups Padrón Peppers, washed and patted dry
1/2 cup Olive Oil
Coarse salt, relatively good quality (I used volcanic salt)
Over med-high heat a skillet with olive oil until it begins to shipper. Add peppers and cook until blistering, turning often to cook all sides. Remove peppers to a plate with paper towels to catch excess oil. Add peppers to a bowl and toss with coarse sea salt and serve warm.