Padrón peppers with sesame pipian

Method

1. Combine the pepitas and sunflower and sesame seeds in a small dry frying pan and cook over medium–low heat for 3–4 minutes, until lightly toasted. Transfer to a small bowl and set aside.
2. To make the fried garlic chips, peel and thinly slice the garlic cloves and place in a frying pan. Cover with vegetable oil and gently heat over medium–low heat until the oil is hot and begins to bubble around the garlic. Fry, turning frequently, for 30 seconds, or until golden. Remove using a slotted spoon and set aside to drain on paper towel.
3. To cook the padrón peppers, preheat a large frying pan over high heat until very hot. Pour in the olive oil, add the peppers and stir-fry for 1 minute. Season with salt and smoked paprika and stir-fry for a further minute, until they begin to collapse and slightly char. Add the sesame pipian and heat until simmering, tossing to coat. Add a dash of water to thin down the sauce to a coating consistency.
4. Transfer the sauce-coated peppers to a serving dish and sprinkle with the toasted seed mixture, mint and fried garlic chips. Serve with lime wedges and toothpicks.