1. In a large skillet add olive oil and heat over high heat until smoking.
2. Add peppers in a single layer and let cook, undisturbed until peppers begin to blister, about 2 minutes. Carefully turn peppers with tongs or by vigorously shaking the skillet by the handle. Allow to cook for 2-3 more minutes.
3. Transfer to a plate and sprinkle with flake salt and lemon zest and serve.

Note: It is estimated that one in ten peppers carry a little heat, we like to think this is the roulette of the snacking world.