Prep Time: 2 minutes
Cook Time: 6 minutes
Total Time: 8 minutes
- 1 pound padron or shishito peppers*
- 1 ½ tablespoons good olive oil
- Sea salt to taste
Wash and dry the peppers and toss them with the olive oil in a bowl. Heat a large heavy skillet over medium high heat. Add the peppers and cook for 6-7 minutes, stirring frequently, until the peppers are slightly brown and blistered. Sprinkle the peppers with sea salt to taste.
Dry Roasted Method:
This variation on the stovetop method dry roasts the peppers with the olive oil added AFTER cooking. The advantage of this technique is that you can use a high quality extra virgin olive oil to dress them. Olive oil burns easily, and extra virgin oil is super delicate, so if you want to use your good oil, take this route.
Wash and dry the peppers. Heat a large heavy skillet over medium high flame. Cook the peppers, stirring frequently, for 8-10 minutes, until they are beginning to brown and blister. Toss the peppers with extra virgin olive oil and salt to taste.
Serve the peppers with a small dish on the side for discarded stems.
Copyright 2011 by Jen Hoy