When padrón peppers come into season, they signal the winding down of summer. They cook quickly, so they are perfect for those lazy nights when you’d really rather just eat than cook. While they’re frying, you can chop up some nice cheese and sausage, open a bottle of red wine or a nice hoppy beer, and rip a hunk of bread and voila: Dinner! …with randomly very spicy peppers. Did I forget to mention that part?