Oil-Packed Padrón Peppers
Photo: Annabelle Breakey; Styling: Emma Star Jensen
More From Sunset
- 2 batches Pan-Roasted Padrón Peppers
- About 2 cups extra-virgin olive oil
- Pack peppers into two pint-size jars and cover with olive oil. Chill at least 2 days.
- Keeps, chilled, up to 2 weeks.
Only you will be able to view, print, and edit this note.Add Note