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Author Notes: These are delectable little peppers from Spain. The Padrons are an heirloom pepper, they are a combination of sweet, nutty & peppery and only very occasionally a little spicy. —CaliZona
1 - 2
tablespoons Extra Virgin Olive Oil
Maldron Salt to taste
- Wash and dry the peppers very well, you don’t want them to have water on them or they will splatter in the oil
- Add about 1 - 2 tablespoons of olive oil in a cast iron skillet or on a stovetop grill on med-high heat for 6 -8 minutes, stirring frequently
- When the peppers are browning and blistered sprinkle a little Maldon salt over them
- Serve them with a small dish on the side for the stems