These small, flavorful peppers are a staple in Spain's many tapas bars and the reason is simple: they're addicting! Most of them are on the milder side, but in every batch you'll get a few that will get you reaching for the extinguisher. Well, an ice cold beer, at least. I was so excited yesterday at the Wednesday's farmers market to find these little gems that I bought 2 pounds! The preparation couldn't be more basic: olive oil, sea salt and sauté. I made one pound of them plain and the other, I made with a tiny bit of garlic, chopped prosciutto ends and a few good splashes of Spanish sherry vinegar. Either way, they are amazing!

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