9oz Spanish Olive Oil
250 g sweet or hot chiles
sea salt to taste
Heat 3 inches of oil in a large, heavy-bottom pan until it reaches 350-375 F or until a cube of bread turns brown in 30 seconds.
Rinse the chiles and pat them very dry with paper towels. Drop them in the hot oil for no longer than 20 seconds, or until they turn bright green and the skins blister.
Remove with a slotted spoon and drain well on crumpled paper towels. Sprinkle with sea salt and serve immediately.