Padron Peppers Fried with Sea Salt
Martha Stewart Living, July 2011
- 24 Padron peppers (6 ounces)
- 2 tablespoons extra-virgin olive oil
- Sea salt
- 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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