Pimentos De Padron Tapas

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.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 20 -40  padron bell peppers
• 1⁄2 cup extra virgin olive oil
• 1 -3  garlic clove, fresh, finely minced (to your taste)
•  sea salt (to your taste)
•  balsamic vinegar (optional, to your taste)

Directions

1. Wash and dry peppers.
2. Heat olive oil over medium-high heat in a skillet.
3. Fry and stir peppers well, for about 3 minutes, until they blister and burst.
4. Remove peppers from oil and dry on paper towel covered plate.
5. Sprinkle with a generous amount of sea salt and garlic and enjoy!
6. Traditionally, it is not served with garlic, but it gives it an extra kick that I enjoy.
7. 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.