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Blistered Padrón Peppers

4.7

(9)

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Blistered Padrón PeppersDitte Isager

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you'll bite into a wickedly hot one.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

2 tablespoons olive oil
1 pound Padrón or shishito peppers
Flaky sea salt (such as Maldon)

Preparation

  1. Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.

TagsSpanishEuropeanShishito PepperVegetableSideStarterDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickEasyFryBon Appétit

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