Oil-Packed Padrón Peppers

Oil-Packed Padrón Peppers Recipe
Photo: Annabelle Breakey; Styling: Emma Star Jensen
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.

Yield:

Makes 2 pints

Recipe from

Sunset

Recipe Time

Total: 5 Minutes

Ingredients

About 2 cups extra-virgin olive oil

Preparation

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

Keeps, chilled, up to 2 weeks.

Note:

Julia Lee,

September 2014
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