Padrón Peppers
10 min
total
4
people
142
calories per serving
Ingredients
4 people
- 400 gHot chili pepper (whole with stems)
- 2 tbspExtra virgin olive oil
- 1 pinchFleur de sel
- 400 gPadrón peppers
Method
Blistered skin, lightly charred by the hot pan. The flesh becomes supple and juicy, enhanced by the crunch of salt crystals.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. They lose their crispy texture as they cool down.
4.1
12 reviews
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