Blistered Padrón Peppers
['2 tablespoons olive oil', '1 pound Padrón or shishito peppers', 'Flaky sea salt (such as Maldon)']
Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
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