Ever since I had these lightly fried and heavily salted peppers in Spain I have been wanting to make them for James. He loves the crunch of flaked sea salt (we love Maldon) and I knew these olive oil drenched bites would be a hit. But, finding the delicious Padron peppers in the states isn't so easy. Finally this year we grew our own and today I gathered the first fruits off the plant for a simple appetizer. Peppers fried whole in hot olive oil until blistered, sprinkled with coarse salt and served.
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