Strolling through the farmers market, Padrón peppers caught my eye. They are not new to me, in the sense that I have seen them on the menu at my favorite tapas restaurant as “Blistered Padrón Peppers”. I have watched diners enjoying them, as eating Padrón or shishito peppers is a bit like playing Russian roulette and I hoped to see some comedy. Most are mild, but every now and then you’ll bite into a wickedly hot one. I decided for a $1 a pound this would be a great appetizer for my New Years Eve Party.
- 1-pound Padron or shishito peppers
- 2 tablespoons olive oil
- Flaky sea salt
Instructions: Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.