Saturday, 23 July 2016

Pimientos de Padron (Roasted Peppers)

This was dish from my Vegan Tapas Night! SOOO easy! I ended up used mini sweet peppers because I couldn't find the Spanish ones. Recipe from Martha Stewart.

Pimientos de Padron (Roasted Peppers)


2 tablespoons olive oil
Olive Oil Extra Virgin
12 ounces Padron or shishito peppers (I used mini sweet peppers)
1 teaspoon coarse sea salt, preferably Maldon


I sliced my peppers in half and removed the seeds.
Heat olive oil in a large cast-iron skillet until almost smoking.
Add peppers and cook, stirring, until blistered, about 1 minute. It took me longer than this but you can tell when they are ready.
Transfer to a paper-towel-lined plate to drain.
Transfer to a serving bowl and sprinkle with salt; serve immediately.

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