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Padron Peppers Fried with Sea Salt

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    Martha Stewart Living, July 2011
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    Ingredients

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

    Directions

    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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