Step 1

Heat a little olive oil in a wide sauté pan or skillet until it’s good and hot but not smoking.

Step 2

Add the peppers, complete with stems, and cook them over medium, tossing and turning them frequently until they blister. They should only char in places. Don’t rush the process. It can take anywhere from 5 to 15 minutes to cook a panful of peppers, depending on the heat and the skillet.

Step 3

When the peppers are blistered, toss them with sea salt and, if desired, add a squeeze of citrus.

Step 4

Slide the peppers into a bowl and serve sizzling hot. Instruct guests to pick them up by the stem end and eat the whole thing—minus the stem. Originally published July 29, 2013.