New This Month

Padron Peppers Fried with Sea Salt


Source: Martha Stewart Living, July 2011


  • 24 Padron peppers (6 ounces)
  • 2 tablespoons extra-virgin olive oil
  • Sea salt


  1. Toss peppers with olive oil. Heat a heavy skillet (preferably cast-iron) over medium-high heat. Cook peppers in a single layer, turning, until blistered, about 5 minutes. Transfer to a plate, and sprinkle with sea salt.

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