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Blistered Padron Peppers


1-2 baskets of Padron peppers, rinsed and dried
Olive oil
Flaky sea salt such as Maldon


  1. Heat 1 tablespoon oil in a large skillet over high heat until just smoking.
  2.  Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes.
  3.  Transfer to a bowl, sprinkle with salt, and toss to coat.
  4. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.