Charred Padron Peppers with Fleur de Sel
Hot-seared Spanish peppers with crispy blisters, finished with flaky salt and a drizzle of good olive oil. Most are mild and sweet; a few will pack heat.
- Total time
- 12 min
- Servings
- 4
- Calories
- 78
- Protein
- 1g
Ingredients
- 1 lb Padron peppers
- 2 tbsp Olive oil
- ¼ tsp Fleur de sel or sea salt
- ¼ tsp Black pepper
- 1 whole Lemon (optional, for squeezing)
- 2 whole Garlic cloves (optional, thinly sliced)
Instructions
- 1
Heat olive oil in a 12-inch skillet over medium-high until it shimmers and just begins to smoke, about 1-2 minutes.
- 2
Add peppers in a single layer. Don't stir—let them char undisturbed for 2-3 minutes until the skin blisters and blackens.
- 3
Toss peppers with a wooden spoon and cook another 2 minutes until most of the skin has blistered all over.
- 4
If using garlic, add it now and cook just 30 seconds until fragrant, then remove the pan from heat.
- 5
Season generously with fleur de sel and black pepper. Toss gently to coat.
- 6
Transfer to a serving bowl. Squeeze lemon over the top if desired. Serve hot or warm.
Tools you’ll need
- 12-inch skillet with high sides
- wooden spoon
- serving bowl
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