Rare and exotic Spanish Padrón peppers are only in season for a few weeks but it's worth scooping some of them up to enjoy their fascinating genetic oddity—only one out of every dozen or so peppers is spicy!
Preparation Time
5 mins
Total Time
5 mins
Calories
105 Calories
Recipe Instructions
Step 1
Rinse peppers and tap off most of the water.
Step 2
Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
Step 3
Transfer to a serving plate and drizzle any olive oil from the pan over top.
Ingredients
1 tablespoon olive oil
0.5 pound fresh Padrón peppers
0.125 teaspoon fleur de sel (sea salt), or to taste
