Blistered Spanish Peppers (Pimientos de Padrón)
Pimientos de Padrón are small green Spanish Peppers that are typically sautéed in olive oil until their skin becomes blistered and browned, topped with sea salt and served as an appetizer.
Servings: 4
Calories: 73kcal
Ingredients
- 8 oz Pimientos de Padrón or Shishito Peppers
- 2 tablespoon extra virgin olive oil
- pinch Maldon Sea Salt Flakes
Instructions
- Heat a sauté pan to medium heat. Add olive oil, then the peppers allowing them to brown on one side before turning. Be careful not to get splattered with the hot oil. The peppers are full of water and as the water makes contact with the oil, the oil will splatter.This can take anywhere from 10-15 minutes depending on how hot your burner is and what type of pan you are using.
- Once browned or blistered on two or three sides, remove from heat, sprinkle with Maldon sea salt flakes and serve.
Notes
Shishito Peppers: Shishito peppers are a great substitute for Pimientos de Padrón and fairly easy to find.
Work in Batches: If needed to prevent overcrowding the pan. Adding too many peppers at once will cause them to steam rather than blister and darken.
Nutrition
Calories: 73kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 46mg | Calcium: 6mg | Iron: 0.2mg
