Padrón Peppers

Blistered skin, lightly charred by the hot pan. The flesh becomes supple and juicy, enhanced by the crunch of salt crystals.

• Prep: 5 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 140
• Protein: 4 g
• Carbs: 11 g
• Fat: 8 g

Ingredients

• 400 g Hot chili pepper ( whole with stems )
• 2 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 400 g Padrón peppers

Instructions

1. Preparing the peppers

   Wash the peppers and dry them perfectly with a clean cloth. Moisture would prevent the skin from blistering and cause the oil to splatter.

2. High-heat searing

   Heat olive oil in a pan until smoking hot. Toss in the peppers and let them color without stirring too much. The skin should whiten and char in spots.

3. Final seasoning

   As soon as the peppers are soft and marked, transfer them to a dish. Immediately sprinkle with fleur de sel so the grains stick to the hot oil.

Chef's tips

• Do not overcrowd the pan; the peppers need contact with the metal to sear rather than steam.
• Use a cast iron skillet if possible; it retains the high heat needed to blister the skin effectively.

Storage

Eat immediately. They lose their crispy texture as they cool down.