Charred Padron Peppers With Lemon And Sea Salt

1. 1

   Rinse the peppers under cold water and dry them thoroughly.

2. 2

   Line a baking sheet with paper towels.

3. 3

   Pour in enough of the oil to cover the bottom of a large cast-iron skillet to about 1/4 inch deep, about 1/4 cup.

4. 4

   Heat the oil over high heat until it shimmers and slides easily in the pan, about 2 minutes.

5. 5

   Add the peppers in a single layer, making sure not to overcrowd the pan.

6. 6

   Season the peppers with kosher salt and saute them for about 3 minutes, turning them with tongs, until they are browned all over and wilted.

7. 7

   Transfer the peppers to paper towels.

8. 8

   Cook the rest of the peppers the same way, adding more oil to the pan as necessary and heating the oil before adding the peppers.

9. 9

   Squeeze lemon juice over the peppers, sprinkle them with flaky salt and serve.

* Per serving · 4 servings · Values may vary.

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