Rinse and dry the peppers.
Heat the olive oil in a pan at high heat until it is very hot (but not yet smoking).
Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don't let them burn, but do leave them enough time to completely soften.
Remove the peppers and place them on a plate.
Sprinkle generously with sea salt and enjoy!
- A good substitute for padron peppers are shishito peppers.
- Use sea salt for the best taste. I especially love using sea salt flakes such as Maldon salt.
- Use a good quality olive oil for frying, these peppers are meant to be quite oily, so the better the olive oil the better they'll taste!
- Make sure to watch out for flying bits of oil, and let the peppers cool for a few minutes before you eat them!
Calories: 37.1kcal | Carbohydrates: 3.48g | Protein: 0.65g | Fat: 2.63g | Saturated Fat: 0.39g | Sodium: 74.97mg | Potassium: 131.29mg | Fiber: 1.27g | Sugar: 1.8g | Vitamin A: 277.5IU | Vitamin C: 60.3mg | Calcium: 7.57mg | Iron: 0.27mg