Blistered Padrón Peppers
Simple Spanish-style blistered peppers that make a perfect tapas dish or appetizer. These charred Padrón or shishito peppers are quickly cooked in olive oil until blistered and finished with a sprinkle of flaky sea salt.
4 servings
8 min
Ingredients
- •2 tablespoons olive oil
- •1 pound Padrón or shishito peppers
- •1 to taste Flaky sea salt
Cooking Instructions
- 1.
Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
8 min
