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.
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
How to Make It
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.
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