Pan-roasted Padrón Peppers

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  • 1 to 2 tablespoons olive oil
  • 2 cups whole padrón peppers
  • Sea salt


Heat olive oil in a frying pan. When hot and shimmering, add whole peppers. Cook and stir until the skin is brown and blistered. Remove peppers from the pan, place on a plate and sprinkle with sea salt to taste. Serve immediately.

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