https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Padron_Peppers 2026-04-05T15:56:42Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Padron_Peppers&diff=842&oldid=prev 2019-10-22T10:00:24Z

<p></p> <p><b>New page</b></p><div>[[The Green_Book|&amp;lArr; The Green Book]]<br /> <br /> [[File:51149050_padron-peppers_1x1.jpg|400px|left]]<br /> Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you&#039;ll bite into a wickedly hot one.<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :2 tablespoons olive oil<br /> :1 pound Padrón or shishito peppers<br /> :Flaky sea salt (such as Maldon)<br /> <br /> ==Method==<br /> Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.<br /> <br /> &lt;small&gt;&#039;&#039;epicurious.com&#039;&#039; [https://www.epicurious.com/recipes/food/views/blistered-padron-peppers-51149050 https://www.epicurious.com/recipes/food/views/blistered-padron-peppers-51149050]&lt;/small&gt;</div>

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