A great quick, one ingredient cocktail snack or tapas
that you can keep fresh in the fridge and make on impulse. From Penelope Casas' recently published "1,000 Spanish Recipes." I had first spotted this in her first book, "The Wines and Foods of Spain," but could make it rarely, as the tiny green Spanish padron peppers or long, thin Italian peppers were not easy to find in the early 80's & 90's in London.
Now, of course, London is one of (if not THE) great food cities of the world and prime ingredients are much easier to source. I am lucky enough to have a Brindisa nearby, and these Spanish pardon peppers came from there, but sometimes I make them with the long, thin red or tiny, baby red and yellow peppers which can be found now in good supermarkets.
All you need is:
6 tablespoons olive oil
250gr (16 oz) small green frying peppers (smallest possible) - or long red Italian peppers or tiny baby peppers
flaked sea salt
Heat the oil in a large frying pan over medium-high heat. Add the peppers and turn the heat down to medium. Cook, turning occasionally, until browned on all sides. Sprinkle with sea salt and serve.