¼ cup extra-virgin olive oil ½ lb. washed and dried pimientos de Padrón salt
1. Heat ¼ cup extra-virgin olive oil in a large skillet over medium heat.
2. Add ½ lb. washed, thoroughly dried pimientos de Padrón and fry, turning often, until soft and beginning to brown around the edges, 15–20 minutes. Transfer peppers to a bowl and generously season with salt.