Blistered Padrón Peppers

Name: Blistered Padrón Peppers
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 1 pound Padrón or shishito peppers; 1 Flaky sea salt (such as Maldon)

From the kitchen of Carly

Small peppers charred until their skin blisters and blackens, the flesh turning tender and slightly sweet. A high-heat skillet does the work in minutes. Finish with flaky salt that clings to every wrinkle. Simple, addictive, gone in seconds.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
11 pound Padrón or shishito peppers
1Flaky sea salt (such as Maldon)

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.