Most padron peppers aren’t hot, but once in a while you come across one that really packs a punch! It’s impossible to tell which one might be hot – and this is part of the fun. I absolutely love these little blistered peppers and hopefully you will too.

Cooking time: 5-6 minutes.

Ingredients (serves 3-4 people)

• 15-20 padron peppers
• 3 tbsp. olive oil (or vegetable oil)
• Coarse sea sat

Preparation

1. Preheat the oil in a skillet over high heat. Make sure the skillet is large enough to fit the peppers in a single layer.
2. Once it’s hot and slightly smoking, add the peppers and cook without turning for 40 seconds so that they blister.
3. Turn the peppers and continue to blister on all sides, turning every 30-40 seconds for the next five minutes.
4.  Once tender and blistered on all sides, transfer to a serving dish and season with coarse sea salt while hot.