Blistered Padrón Peppers with Mint and Lemon

1. In a metal bowl, add the Padrón peppers and coat with vegetable oil. Season with salt and pepper and toss. Coating the peppers ensures a deep blister rather than deep-frying contact points.
2. Slice lemons and pick mint leaves, reserving them until needed.
3. Heat a sauté pan on high until smoking. Add the seasoned peppers and blister on high heat. Jostle occasionally, rotating the peppers around. Cook until the peppers are spotted like a cheetah and charred. Cooking on high heat helps the peppers retain some texture, so avoid sautéing too far away from the heat. DO NOT add lemon to the peppers in the pan, as this will steam them and remove some of their crisped edges.
4. When the pan comes off the heat, add in the mint leaves and toss with the cooked peppers.
5. Quickly plate the peppers, squeeze lemon to garnish, season with a bit more salt, and serve with extra lemon slices.