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