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