The classic way to enjoy Padrón peppers, this appetizer is as good at room temperature as hot. You can also make this recipe with small sweet peppers, adding a sprinkle of red chile flakes.
Heat a large, heavy frying pan (not nonstick) or cast-iron skillet over medium-high heat until pan is very hot, about 2 minutes. Add oil and heat until just beginning to smoke. Add peppers (and chile flakes, if using sweet peppers) and cook, stirring occasionally, until blistered in places, 1 1/2 to 2 1/2 minutes. Season with salt.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.