Not only are Padrón peppers a nutritional powerhouse … but eating Padrón or shishito peppers is also a fun party game. Most are mild, but every now and then you’ll bite into a wickedly hot one (maybe 1/10). Enjoy watching your friends’ faces as they “find” the hot ones!
1-2 tablespoons coconut oil (you can substitute olive oil, but this uses high heat, and coconut oil can tolerate higher temps without oxidizing)
1 pound Padrón or shishito peppers
Sea salt (preferably a flaky one like Maldon)
Start with 1 tablespoon oil in a skillet over high heat until just smoking. Add the peppers in a single layer with some room to move (if your skillet is too small, work in batches). Cook, tossing occasionally, until skins are blistered and flesh is softened, about 4-6 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. If needed, repeat with remaining peppers, adding a bit more oil, and more salt.