Tuesday, April 22, 2014

Pan-Seared Padròns {Easter}

Padròns are another one of those deliciously seasonal treats. They have a subtle heat...usually! The smaller ones are less hot with a grassy sweetness. We love 'em! Whenever I get them, I cook them the same way. Why fix what is amazing, right?

But when I served them for Easter, they were ridiculously hot. Uncomfortably hot. So, it became a dare sorta thing. Great!


  • padròn peppers
  • olive oil
  • fleur de sel 


Rinse and dry your peppers. Heat a splash of oil in a skillet. Add the peppers and sear until they begin to blister. Remove from heat and season with a sprinkling of salt.

Enjoy! Maybe just have a glass of milk handy...in case you get a hot batch like we did this weekend.

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