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I grew up eating these lovely Padron peppers on the beach in Galicia, Spain as a child. Be careful, some are sweet, but some are hot - won't stop me from eating this savory dish. Good for a tapas party. Padron peppers can be found in the New York area at the Union Square market, from Lani's Farm or a good substitution would be Shishito peppers at an Asian market.
- Wash and dry peppers.
- Heat olive oil over medium-high heat in a skillet.
- Fry and stir peppers well, for about 3 minutes, until they blister and burst.
- Remove peppers from oil and dry on paper towel covered plate.
- Sprinkle with a generous amount of sea salt and garlic and enjoy!
- Traditionally, it is not served with garlic, but it gives it an extra kick that I enjoy.
- I have also drizzled a little bit of really good quality balsamic vinegar or red pepper flakes on the peppers as well, for a zesty flavor.