Blistered Padrón Peppers Hot or Not!

"Padron peppers have been called “Spanish roulette.” Don’t worry, they’re not going to do you bodily harm, but they’ll probably burn your mouth. The great thing about Padron peppers is that some of them are sweet, tart and verdant without any heat whatsoever, and then some of them contain the fire of hell. You never know which one you’ll get, which makes eating them pretty fun at a party. Each of your guests will alternately ooh and aah over their flavor, texture and general deliciousness — but then occasionally, one of their faces will change to abject panic, they’ll wave their hand over their mouth futilely and everyone can enjoy the show. Sound like kind of a mean way to have fun? You must not love hot peppers then.

Hands-down, the best way to eat Padron peppers is to blister them quickly in a bit of very hot olive oil, just until the skin starts to turn dark brown. Then, sprinkle liberally with coarse salt. That’s it. Sometimes we like to squeeze a little lemon over, or sprinkle on a bit of smoked paprika. If you want to mellow the peppers just a little with some creamy cheese from their hometown, check out our Spanish foods spirit-guide, Jose Andres, stuff Padron peppers with Tetilla cheese."  Huffington Post


INGREDIENTS:

• 2 Tablespoons olive oil
• 1 pound Padron or Shishito peppers
• Flaky sea salt

PREPARATION:

1. 1. Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.

Recipe from Epicurious!