Fleur de Sel, for sprinkling (or other flaky sea salt)
Instructions
Warm extra virgin olive oil in a large cast iron skillet over medium-high heat. Once the oil starts shimmering, add the padron peppers.
Cook peppers until the skin blisters and turns golden brown, stirring occasionally (8 - 10 minutes). You want the peppers to have a little texture, so don't overcook here. Once you start seeing some of the peppers deflate, they are done.
Transfer peppers to a plate then sprinkle with fleur de sel.