1 pound Padron peppers
2 T olive oil or vegetable oil for cooking
Sea salt
Zest of 1 lemon
Extra virgin olive oil for after cooking
Heat cooking oil in large cast iron skillet over high heat. (I use light olive oil or vegetable oil for high heat cooking because it has a higher smoke point.) When hot, add peppers to the skillet and sear until deep brown and blistered, turning occasionally, about 4-5 minutes. Remove from heat and place in a medium mixing bowl. Add salt, lemon zest, and a drizzle of extra virgin olive oil. Toss to coat evenly, then serve as an appetizer or fun addition to a salad.
The freshness from the lemon zest and subtle heat from the peppers make this dish ideal for Moscato. The lemon brings out the wine’s soft citrus notes, while the sweetness in the wine tempers the mild spice of the Padrons.
Hors D’oeuvres, Appetizer
Saturday!
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