Sauteed Padron Pepper With Toasted Garlic Chips |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Ingredients:
extra virgin olive oil |
4 cloves garlic, slivered |
25 young pimiento de padron chilies |
sea salt |
Directions:
1. Pour enough olive oil into a skillet to cover the bottom.
2. Add the garlic slivers and place over medium heat.
3. Cook until the garlic is lightly toasted.
4. Using a slotted spoon, remove the garlic to paper towels to drain.
5. Add the chiles to the pan and cook, stirring constantly, for 3 to 4 minutes, until blistered on all sides and they take on a bit of color.
6. Transfer to paper towels to drain briefly.
7. The chiles will collapse on the plate if ready.
8. Ifthey don't lose the air, they're still raw, .
9. Arrange the chiles around the perimeter of a serving plate.
10. Heap the garlic chips in the center.
11. Sprinkle with coarse salt.
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