1/2 lb Shishito Pepper
1/4 cup Olive oil
1 teaspoon Flaked Salt
My Two Cents
This dish looks simple to make however there is one very important trick to it - the heat!
Take your go-to frying pan, I used stainless steel and put it over high heat. Keep it on for quite some time, otherwise, your peppers will be sautéed instead of blistering. Do not add oil to it yet, let it get very hot.
Now time to act fast: add your olive oil to the pan and throw in shishito peppers. Let them get a little bit of char first, maybe 15 seconds or so, and start shaking your pan. Keep doing that shake and rest for 15 seconds in cycles until you see all of your peppers getting blisters on them. They might start getting full of air like balloons, don`t worry they will deflate on your plate.
Mine took 5 times of shake and rest, but go with your guts, if you see it looks good it will taste good as well. Take off the heat and place in a serving bowl. Let it rest for 2 minutes before adding salt.
You want to serve them hot and add flakes of salt in the last second so it stays crispy!
DO not forget to add a little side bowl for your guests to put the stems of peppers in :-)
And that is it, you have beautiful Spanish tapa - Pimiento De Padron or blistered shishito peppers ready!