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
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Throw a Tapas Party
Forget that trendy restaurant: stir up a pitcher of sangria and make small plates at home.
