Heat a bit of olive oil in your skillet (about a tablespoon depending on the size of skillet and number of peppers). Let oil and skillet get hot.

When oil is hot, sauté peppers (stems and all) on medium for 5-10 minutes, slowing turning them and letting the sides char in places. Be patient and don't let them burn. The char brings out the flavor, but the whole pepper doesn't need to be charred.

Remove. Add sea salt and a squeeze of lime juice.

Serve immediately.