Ingredients

• 2 tablespoons olive oil
• 1 pound Padrón or shishito peppers
• Flaky sea salt (such as Maldon)

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Instructions

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.