Ingredients

The following ingredients have 60 Servings
  • 1 pound washed and dried padrón peppers
  • 1 small clove finely chopped garlic
  • 4 ounces chopped proscuitto or serrano ham
  • extra virgin olive oil for sautéing
  • sea salt to taste
  • sherry vinegar

Instruction

  • Wash the peppers and blot them dry with paper towels. In a large skillet, add enough olive oil to coat the pan and place over high heat.
  • Add the peppers to the pan and sauté until they are nicely blistered on both sides, shaking the pan or stirring during the process. When they're starting to blister nicely, add in the proscuitto or serrano and continue to sauté, adding the garlic last so it doesn't burn.
  • Total cooking time is about 6 minutes, but if they are wrinkled and blistered before then, take them off the heat. While the pan is still hot, add in a few good splashes of sherry vinegar and sea salt to your taste. Grab an ice cold beer and enjoy!