Padron Pepper Poppers

1. 1

   Put the oil in a large skillet (cast iron is best) and put the skillet over medium-high heat.

2. 2

   When the oil is shimmering hot, add half of the peppers (see Tip) and cook, carefully stirring them occasionally, until they are blistered and have started to brown in spots, 2 to 3 minutes.

3. 3

   Using tongs or a heatproof slotted spoon, transfer the peppers to a paper towellined plate and sprinkle generously with salt.

4. 4

   Fry the other peppers in the same way, adding a little more oil if the pan seems too dry.

5. 5

   Serve warm or at room temperature.

6. 6

   Make sure the peppers are completely dry before you add them to the skillet, as even a drop of water will cause the oil to spatter vigorously.

* Per serving · 4 servings · Values may vary.

No additional tips available.