Del Cabo Padrón Peppers
- 1 to 2 tablespoons olive oil
- Coarse kosher or sea salt, to taste
- 1 pint del Cabo Organic Padrón Peppers
- 1 small lemon, sliced in wedges (optional)
- Heat large cast-iron frying pan on high heat and add olive oil until oil shimmers.
- Add peppers and cook until blistery, about 2-3 minutes, turning frequently.
- Remove from heat, place on serving platter and sprinkle with salt, adding slices of lemon for an optional spritz of citrus.