- Serves: 4-6
- Cook Time: 5 minutes
- Prep Time: 5 minutes
- Effort: easy
- 200 g pimentos, (de Padron if possible)
- 2 tbsp light olive oil
- 4 large pinches sea salt
Tips and Suggestions
Padron peppers are generally sweet and mild, although occasionally you'll end up with a fiery one. Sam and Eddie call this the Russian roulette of the pepper world and say there really is no way of telling!
1. Wash the peppers thoroughly in cold water and pat dry.
2. Place a large frying pan (which has a lid) over a high heat, add the olive oil and heat until smoking.
3. Add the peppers, cover and cook for 4-5 minutes, turning occasionally, until blistered and slightly charred.
4. Drain the peppers on kitchen paper, sprinkle generously with the sea salt and serve.
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