Pimientos de Padrón (Padrón Peppers)
A simple Spanish tapa: small green peppers blistered in olive oil and sprinkled with sea salt. Most are mild, but occasionally one is hot! Naturally dairy-free and egg-free.
Ingredients
- 1 lb Padrón peppers
- 2 tbsp Olive oil
- 1/2 tsp Sea salt
Instructions
- 1Place a 12-inch skillet over medium-high heat. Add the 2 tablespoons of olive oil to the skillet and let it heat up until it shimmers, about 1 minute.
- 2Carefully add the 1 pound of Padrón peppers to the hot olive oil in the skillet. Make sure they are in a single layer as much as possible.
- 3Cook the Padrón peppers for 5 to 10 minutes. Turn them occasionally with tongs so they cook evenly on all sides. You are looking for them to become blistered in spots and slightly softened. Some peppers may get more blisters than others, and that is okay.
- 4Once the peppers are blistered and slightly softened, carefully remove them from the skillet using tongs and place them onto a serving plate.
- 5Sprinkle the 1/2 teaspoon of sea salt evenly over the hot peppers on the plate.
- 6Serve the Pimientos de Padrón immediately while they are still warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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