Snacks & Sides
Deliciously Simple Padrón Peppers
10 minServes 4
Not only are Padrón peppers a nutritional powerhouse … but eating Padrón or shishito peppers is also a fun party game. Most are mild, but every now and then you'll bite into a wickedly hot one (maybe 1 in 10). Enjoy watching your friends' faces as they 'find' the hot ones!
Ingredients
- 1–2 tablespoons coconut oil (coconut oil can tolerate higher temps without oxidizing — substitute olive oil if needed)
- 1 pound Padrón or shishito peppers
- Sea salt (preferably a flaky one like Maldon)
Instructions
- 1Start with 1 tablespoon oil in a skillet over high heat until just smoking.
- 2Add the peppers in a single layer with some room to move (if your skillet is too small, work in batches).
- 3Cook, tossing occasionally, until skins are blistered and flesh is softened, about 4–6 minutes.
- 4Transfer to a bowl, sprinkle with salt, and toss to coat.
- 5If needed, repeat with remaining peppers, adding a bit more oil and more salt.
Jennifer's tip
High heat and a single layer are the two rules. Crowding the pan means steaming, not blistering. And the flaky salt is worth seeking out — it makes a real difference on these.
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