Pan-Roasted Padrón Peppers

su-Pan-Roasted Padrón Peppers Recipe
Photo: Annabelle Breakey; Styling: Emma Star Jensen
The classic way to enjoy Padrón peppers, this appetizer is as good at room temperature as hot. You can also make this recipe with small sweet peppers, adding a sprinkle of red chile flakes.

 

Yield:

Serves 4 to 6

Recipe from

Sunset

Recipe Time

Total: 10 Minutes

Nutritional Information

Calories 57
Caloriesfromfat 72 %
Protein 0.8 g
Fat 4.8 g
Satfat 0.7 g
Carbohydrate 3.9 g
Fiber 0.6 g
Sodium 193 mg
Cholesterol 0.0 mg

Ingredients

2 tablespoons extra-virgin olive oil
12 ounces (about 5 cups packed) Padrón peppers or 18 oz. mini sweet peppers
1/4 teaspoon red chile flakes (optional)
3/4 teaspoon kosher salt

Preparation

Heat a large, heavy frying pan (not nonstick) or cast-iron skillet over medium-high heat until pan is very hot, about 2 minutes. Add oil and heat until just beginning to smoke. Add peppers (and chile flakes, if using sweet peppers) and cook, stirring occasionally, until blistered in places, 1 1/2 to 2 1/2 minutes. Season with salt.

Note:

Julia Lee,

September 2014
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