Fried green Spanish peppers with flaky salt. Most are mild, some are brutally hot.
At a Glance
Prep
2m
Cook
6m
Serves
1
Difficulty
Easy
Ingredients
- Padron or shishito peppers 150g
- olive oil 2 tbsp
- flaky sea salt generous
Method
-
Blister
Heat 2 tablespoons of oil until smoking. Add 150g of peppers in a single layer and char on one side without stirring. Toss and cook until blistered.
-
Serve
Pile on a plate with flaky salt. Eat immediately by the stem.
Slop Notes
Russian roulette included. 1 in 10 Padron peppers is genuinely spicy. That is part of the fun.