Rasp the garlic, ginger and lime zest into a small bowl with half of the olive oil. Mix well.
Heat a saute pan over medium-low heat. Fry the peppers until they begin to blister and be careful not to burn the olive oil.Cook until they swell and break down slightly - about 5 minutes.
Once all sides of the peppers are blistered, shut off the heat and wait 30 seconds. Season generously with the Maldon sea salt and add 1-2 tsp of the ginger/garlic/lime zest mixture. Quickly toss everything together to prevent the garlic from burning.