Ingredients
The following ingredients have 6 Servings
- 500 grams Padron Peppers
- 2 tbsp Olive Oil
- Salt (to taste)
Instruction
- In a saute pan add the olive oil and turn the heat on high. I know olive oil has a low smoke point. Just ignore that for a moment and turn on your vent. This will sputter and pop so wear an apron and a long sleeve shirt you don't care about.
- Once the olive oil starts to smoke add all the padron peppers. When you start to hear pops (almost immediately) start agitating the pan. Shake it around until all the peppers have blistered. You can give it a toss or two if you can, to check that all sides are charred a bit.
- Put the peppers on a plate and sprinkle with salt. I used some Mediterranean flaky sea salt, but any large crystal salt should be fine.
