Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.
- 1 lb Padrón or shishito peppers
- Flaky sea salt (such as Maldon)
Heat 1 Tbsp. 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 Tbsp. oil, and more salt.