Crispy Blistered Piquant Peppers
Spanish pimientos de padrón — sweet little peppers charred until blistered in a hot skillet, finished with sea salt and a hit of garlic. Ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 110
- Protein
- 2g
Ingredients
- ¾ lb pimientos de padrón (small green peppers)
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- ¼ tsp fleur de sel or coarse sea salt
- ⅛ tsp red pepper flakes (optional)
Instructions
- 1
Pat the peppers dry with a paper towel. Heat olive oil in a 10-inch skillet over medium-high heat.
- 2
Add peppers in a single layer. Let them sit undisturbed for 2 minutes until the bottoms blister.
- 3
Toss and shake the skillet every 30 seconds until all peppers are charred and blistered, ~4 minutes total.
- 4
Push peppers to the side. Add sliced garlic to the oil and cook until fragrant, 30 seconds — don't let it brown.
- 5
Toss peppers with garlic. Transfer to a plate and sprinkle generously with sea salt and red pepper flakes.
- 6
Serve hot while peppers are still warm and crispy.
Tools you’ll need
- 10-inch stainless steel or cast iron skillet
- paper towels
- wooden spoon or silicone spatula
- serving plate
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