On a recent trip to Spain, I discovered one of my favorite tapas was a plate full of tiny, tender green peppers/chiles that had been flash-fried in olive oil and sprinkled with sea salt. They were pure and delicious, and had the bite of a pepperocini (and were roughly the size of small pepperocinis), but were not too spicy. Does anyone know what kind of pepper/chile this would be? I am contributing to a tapas party tonight and would love to make this dish if I can find the correct pepper/chile. Please help!!!