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pan-fried shishito peppers on a black plate

Pan-Fried Padron Peppers

Calories:
Author: Marwin Brown

Ingredients

  • 2 tablespoons olive oil
  • 1 pound Padron or shishito peppers
  • Flaky sea salt such as Maldon

Instructions

  • Heat 1 tablespoon oil in a large skillet over high heat until just smoking.
  • Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes.
  • Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
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