These are small, horn-shaped, conical chiles with a heat level that is usually mild, with about one in five pods spicy. Substitute mild jalapeños or serranos.
2 tablespoons olive oil
12 pimientos de Padrón or mild jalapeños, stems removed
Sea or rock salt and freshly ground black pepper
In a medium skillet, heat the olive oil hot. Add the chiles and fry, stirring well, until they blister and start to turn brown.
Remove them from the pan and remove the skins by scraping with a small knife. Return them to the pan and fry for 1 minute, stirring well.
Remove the chiles from the pan, drain on paper towels, place in a bowl and add salt and pepper to taste. Stir or toss the chiles to cover.