in Spain

Padron peppers

updated

Spread the love

Ingredients for 4 servings:

  • 200 g bell pepper(s), small green (Pimientos)
  • 50 ml olive oil
  • 1 pinch of sea salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Spanish baked peppers

Wash the peppers, dry them thoroughly, and then add them to a hot pan or pot with olive oil. If using a pan, use a splatter guard. Fry the peppers over high heat for 3-5 minutes, until the skins start to peel off and small bubbles form. Arrange on plates or small tapas bowls and sprinkle with sea salt. If desired, you can also drizzle the peppers with fresh olive oil. Serve hot!

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Broccoli and pepper Ebly pan

Pasta with carrot sauce