Ingredients:
2 tablespoons olive oil, plus 2 cups for packing
5 cups padron peppers, whole, packed tight
¼ teaspoon red chili flakes (optional)
¾ teaspoon sea salt
Directions:
1. Heat large heavy skillet over medium-high heat until very hot, about 2 minutes. Add oil and heat until just beginning to smoke. Add peppers (and chile flakes, if using) and cook, stirring occasionally, until blistered in places, 1½ – 2½ minutes. Season with salt and set aside to cool.
2. Once cooled, pack the roasted peppers into 2 pint-size jars and cover with olive oil (about 2 cups). Chill at least 2 days; can be stored in the fridge for up to 2 weeks.
Serves 4-6