½ pound Mucci Farms' Zingers (washed and thoroughly dried)
1 Tablespoon olive oil
Coarse sea salt
1 lemon (cut into wedges)
Heat a large heavy skillet over medium-high heat.
Place the peppers in a medium bowl and toss with olive oil; set aside.
When the skillet is hot, arrange the peppers in a single layer; reserve the bowl they were in.
Saute the peppers uncovered, turning occasionally, until they charred and blistered, about 6 to 8 minutes total.
Garnish with lemon and serve as a snack, appetizer or side dish, but be on your guard... you might get zinged!