1/4 C. extra-virgin olive oil
1/2 lb. Padron peppers
Coarse sea salt

Warm the olive oil over medium heat in a skillet large enough to hold all of the peppers in a single layer. Add the peppers. Fry over medium heat, turning often, until they are soft and blistered slightly, about 5 minutes. Transfer the peppers to a bowl. Discard the olive oil. Toss the peppers with salt and serve immediately.