- 16 to 18 pimiento peppers, or other small but not too hot peppers, such as serrano, shishito, or Padron
- 2 tablespoons Spanish olive oil
- 1 teaspoon sea salt
- In a 12-inch skillet over medium low, heat olive oil until almost smoking. Add peppers and cook, stirring, until blistered, about 10 to 12 minutes. Remove from heat, transfer to bowl, and sprinkle with sea salt. Serve immediately.
- Source: Emeril's Table: Taste of Spain