Serves 6
3 min
Spanish-Style Blistered Padrón Peppers
Recipe GLPRc14b345554de07
Quick-seared Padrón peppers with crispy, blistered skin finished with fruity olive oil and crunchy sea salt. This traditional Spanish tapa celebrates the mild, sweet flavor of fresh peppers with minimal preparation and maximum flavor.
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Ingredients
1 tablespoon canola oil
12 ounces Padrón peppers
coarse sea salt
2 tablespoons extra-virgin olive oil
Directions
Heat the canola oil in a large skillet or cast-iron pan over medium-high heat until shimmering and very hot, about 1 minute.
Add the Padrón peppers in a single layer and let them cook undisturbed for 1 to 2 minutes until the skin blisters and chars.
Toss the peppers and continue cooking for another 1 to 2 minutes, shaking occasionally, until most peppers have blistered and softened skins.
Transfer the peppers to a serving dish and immediately drizzle with the extra-virgin olive oil.
Finish with a generous pinch of coarse sea salt and serve warm while the peppers are still tender and the skin is crispy.
