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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons olive oil |
1 pound padrón or shishito peppers |
flaky sea salt (such as maldon) |
Directions:
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.
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