Target: 6 × 4 inches · landscape

Blistered Padrón Peppers with Sea Salt

20 min · 4 appetizer servings

Ingredients

□ 1 1/2 lb whole Padrón peppers, stems attached

□ 1 1/2 tbsp extra-virgin olive oil, divided

□ 1/2 tsp flaky sea salt

□ 1 small lemon, cut into wedges (optional)

□ 1/4 tsp smoked paprika (optional)

1. Dry peppers completely. Heat a cast-iron skillet over high heat until it radiates strong heat.

2. Swirl in olive oil until shimmering. Add half the peppers in one layer and sear undisturbed for 2 minutes.

3. Turn until blistered and tender but holding shape. Cook the remaining peppers, adding oil if the pan looks dry.

4. Season warm peppers with flaky salt and optional paprika; serve right away with lemon wedges.

Cook’s note: Dry peppers well and keep the batches uncrowded to limit splatter and encourage blistering.