Spanish-Style Blistered Padrón Peppers (

1. 1

   Heat canola oil over high heat in a cast iron skillet large enough to fit the peppers in a single layer. Heat until lightly smoking, then add the peppers. Cook without moving until blistered on first side, about 30 seconds. Flip and shake the peppers and continue to cook, turning occasionally, until well blistered all over and tender-crisp, about 1 1/2 minutes total. Season with salt.

2. 2

   Transfer peppers to a serving plate. Drizzle with extra-virgin olive oil and sprinkle with more coarse salt. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.