Blistered Padrón Peppers Recipes
BLISTERED PADRON PEPPERS AND GARLIC
Blistered padron peppers cooked in olive oil and garlic. These bite-sized peppers make a great appetizer!
Provided by Sandi Gaertner
Categories Gluten Free Appetizer Recipes
Time 15m
Number Of Ingredients 3
Steps:
- Preheat a cast-iron skillet on medium heat.
- Add oil and garlic and cook for 1 minute.
- Pour in the padrone peppers and cook, stirring frequently, until the skin starts to blister.
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 45 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, SaturatedFat 1 g
SPANISH PADRON PEPPERS RECIPE
Steps:
- Rinse and dry the peppers.
- Heat the olive oil in a pan at high heat until it is very hot (but not yet smoking).
- Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don't let them burn, but do leave them enough time to completely soften.
- Remove the peppers and place them on a plate.
- Sprinkle generously with sea salt and enjoy!
Nutrition Facts : Calories 37.1 kcal, Carbohydrate 3.48 g, Protein 0.65 g, Fat 2.63 g, SaturatedFat 0.39 g, Sodium 74.97 mg, Fiber 1.27 g, Sugar 1.8 g, ServingSize 1 serving
BLISTERED PADRóN PEPPERS
Categories Pepper Appetizer Sauté Vegetarian Low Cal Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 3
Steps:
- Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
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