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Pimientos de Padrón

Yields4 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

 1 lb (about 450g) Padrón or shishito peppers
 2 tablespoons olive oil
 Coarse sea salt, to taste
1

Heat the Oil:

In a large skillet, heat the olive oil over medium-high heat until it's hot but not smoking.

2

Cook the Peppers:

Add the peppers to the skillet in a single layer, making sure they're not overcrowded. You may need to cook them in batches.
Cook the peppers, turning occasionally, until they start to blister and char slightly on all sides, about 4-5 minutes.

3

Season:

Once the peppers are blistered, transfer them to a serving plate and sprinkle generously with coarse sea salt while they're still hot.

4

Serve:

Serve the peppers immediately as they are best enjoyed warm. They can be eaten whole, but be cautious of the seeds and the stem.

Nutrition Facts

0 servings

Serving size

125g

Amount per serving
Calories80
% Daily Value *
Total Fat 7g9%

Saturated Fat 1g5%
Sodium 600mg27%
Total Carbohydrate 4g2%

Dietary Fiber 2g8%
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.