BLISTERED PADRÓN PEPPERS WITH SMOKED SEA SALT The Padrón is a small, dark green pepper that rates low on the spice spectrum. These peppers beneﬁt from a bit of blistering heat, lending them a smokiness to complement their soft spice. Serve them as an appetizer or side. Caution: they can be addictive, so be sure to make enough. Smoked sea salt can be bought at some grocery stores and specialty markets. If you can’t ﬁnd Padrón peppers, you can substitute shishito peppers.
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2 to 4
- 2 tablespoons olive oil
- 12 ounces Padrón or shishito peppers
- Smoked flaky sea salt
HOW TO MAKE
- In a large cast iron braiser, heat the oil over medium- high heat until very hot but not smoking. Add the peppers in a single layer and allow them to blister for 3 to 5 minutes, tossing occasionally until slightly charred and tender.
- Remove the peppers from the pan, place in a bowl, and sprinkle with salt. Serve immediately.
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