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Oil-Packed Padrón Peppers

Photo: Annabelle Breakey; Styling: Emma Star Jensen
Total time 5 mins
Yield Makes 2 pints
Serve these zesty little Spanish peppers as snacks, toss them into salads, or use as a topping for pizza. As for the flavorful oil, brush it on grilled bread, whisk it into salad dressings, or use it for scrambling eggs.

Ingredients

How to Make It

  1. Pack peppers into two pint-size jars and cover with olive oil. Chill at least 2 days.

  2. Keeps, chilled, up to 2 weeks.