Padron Peppers

⇐ The Green Book

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you'll bite into a wickedly hot one.

Ingredients

2 tablespoons olive oil

1 pound Padrón or shishito peppers

Flaky sea salt (such as Maldon)

Method

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.

epicurious.com https://www.epicurious.com/recipes/food/views/blistered-padron-peppers-51149050