These are a wonderful starter. Many people say that the fun of eating Pimiento de Padron is that one out of five of the peppers is hot. The smaller ones tend to be sweeter. The larger, hotter. BE CAREFUL - The peppers can splatter in the oil. You can use a splatter guard. Method 1. Wash them and pat them dry with a clean towel. 2. Heat up about an inch of olive oil in a pan. Don't skimp on the oil or the peppers will splatter everywhere when you fry them. 3. When the oil is hot but not smoking, carefully put in the peppers. 4. Fry them quickly, turning them, until they're just charred, but not black. If the oil is hot, this should take a only a few minutes. 5. Remove with a slotted spoon. Serve them sprinkled with kosher or sea salt.