Lunch: Pan-Roasted Padrón Peppers Recipe | Myrecipes
Recipe by Julia Lee The classic way to enjoy Padrón peppers, this appetizer is as good at room temperature as hot. You can also make this recipe with small sweet peppers, adding a sprinkle of red chile flakes.
Ingredients
2 tablespoons extra-virgin olive oil
12 ounces (about 5 cups packed) Padrón peppers or 18 oz. mini sweet peppers
1/4 teaspoon red chile flakes (optional)
3/4 teaspoon kosher salt
Instructions
Reviews
Add a review for Pan-Roasted Padrón Peppers Recipe | Myrecipes
Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
