Blistered Padron Peppers


Serves 4 to 6
¾ lb (340 g) Padrón peppers*, washed and dried
2 tbsp (30 ml) extra-virgin olive oil
1 lemon wedge
1 pinch flaky sea salt


  1. In a bowl, toss peppers in oil. Heat a large cast iron or heavy-bottomed skillet over high heat. Once pan is hot enough that a splash of water will dance on pan, add peppers. Allow to fry, without turning, until black and blistered, about 2 minutes. Flip over and repeat. Remove from pan, sprinkle with lemon juice and salt and serve immediately.
  2. * Available at farmers’ markets. Can also substitute shishito peppers.
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