Oil-Packed Padrón Peppers

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

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Recipe Time

Total: 5 Minutes



  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.
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