One thing this recipe allowed me to do was pull out my cast iron pan – not sure why I always forget about using this pan, because it always cooks things up so well.  I think I may just be a non-stick pan junkie, and I really need to get over that and use this more often.

The padron peppers were not spicy at all – if you can handle poblanos, these were fairly close, although there was the occasional pepper that had a little extra bite.

I took the fresh padron peppers and then washed and dried them thoroughly.  I added a few tablespoons of canola oil to the pan until the pan was very hot and then fried up the peppers until they were blistering.  I then topped them off with some kosher salt for a delicious and healthy appetizer.