Spanish Padrón Peppers Recipe

Method5 steps · about 10 min

1. 1

   Step 1: Rinse all the fresh Padrón peppers (10 oz) and dry them thoroughly. Keep the stems on for eating; the peppers must be dry before they go into hot oil.

   Uses 10 oz fresh Padrón peppers (about 2 cups) · Clean water, enough to rinse the peppers

2. 2

   Step 2: Add the ¼ cup extra virgin olive oil to a heavy frying pan, such as cast iron. Heat over high heat until very hot, without letting the oil smoke.

   Uses ¼ cup extra virgin olive oil

3. 3

   Step 3: Carefully add the dry peppers to the hot oil. Let them blister and brown, then turn or toss them a few times until browned on all sides and fully softened. Watch closely and avoid burning them.

   Uses All rinsed and thoroughly dried peppers, with rinse water excluded · Hot olive oil in the pan

4. 4

   Step 4: Lift the softened peppers from the pan with a slotted spoon and place them on a serving plate, leaving the unused frying oil in the pan.

   Uses All fried peppers lifted with a slotted spoon, with adhering oil; unused pan oil stays behind

5. 5

   Step 5: Sprinkle the plated peppers generously with flaky sea salt. Let them cool briefly enough to eat safely, then serve hot as four appetizer portions. Eat the peppers whole and leave the stems. If needed, refrigerate leftovers in an airtight container for up to 2 days and reheat in a skillet; freezing is not recommended.

   Uses Drained fried Padrón peppers on the serving plate · Flaky sea salt, to sprinkle over the fried peppers