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I studied in Spain and my Spanish "family" made this dish all the time. It is so simple but I think the flavors are unexpected.
1) Slice up a red pepper in small strips (think the width of a pencil), 2) Lightly coat pepper strips in olive oil and a couple pinches of your favorite Spice House salt 3) Put the peppers on the stove over medium heat. You know they're done when the pieces are no longer rigid
I like to char the pieces a bit; the flavor is actually really good. I usually stick with basic sea salt but I think the Vulcan salt would be awesome on these.
This recipe was provided by Alex Levine from Chicago.