These make a delightful appetizer or snack. Heat olive oil in a sauté pan until it is good and hot but not smoking. Add 1/2 lb whole peppers and cook them over medium, tossing and turning them frequently until they blister. A light char is nice. It will take 10 to 15 minutes to cook a panful of peppers. Don't over cook - you want a slight crunch. When done, toss them with sea salt and add a squeeze of fresh lemon. Serve hot. Pick them up by the stem end and eat.