Sauteed Padron Pepper With Toasted Garlic Chips

• extra virgin olive oil
• 4 cloves garlic, slivered
• 25 young pimiento de padron chilies
• sea salt

1. Pour enough olive oil into a skillet to cover the bottom.
2. Add the garlic slivers and place over medium heat.
3. Cook until the garlic is lightly toasted.
4. Using a slotted spoon, remove the garlic to paper towels to drain.
5. Add the chiles to the pan and cook, stirring constantly, for 3 to 4 minutes, until blistered on all sides and they take on a bit of color.
6. Transfer to paper towels to drain briefly.
7. The chiles will collapse on the plate if ready.
8. "Ifthey don't lose the air, they're still raw,".
9. Arrange the chiles around the perimeter of a serving plate.
10. Heap the garlic chips in the center.
11. Sprinkle with coarse salt.

extra virgin olive oil, garlic, pimiento, salt

Taken from www.food.com/recipe/sauteed-padron-pepper-with-toasted-garlic-chips-41237 (may not work)