Oil-Cured Padrón or Shishito Peppers

Padrón and shishito peppers have a short season in late summer, and I’m always so delighted to find them in the farmers’ market that I bring them home, pan-sear the whole lot, and eat the entire batch in one sitting, drinking too much beer or cold white wine as I do so (some of those chiles are hot). What I really should do instead is spread out the joy as long as possible, and here’s the best way I’ve come up with. Now I can just reach into the fridge and pull them out of the oil wi