Charred Padron Peppers with Fleur de Sel
Hot-seared Spanish peppers with crispy blisters, finished with flaky salt and a drizzle of good olive oil. Most are mild and sweet; a few will pack heat.
- Total time
- 12 min
- Servings
- 4
- Calories
- 78
- Protein
- 1g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat olive oil in a 12-inch skillet over medium-high until it shimmers and just begins to smoke, about 1-2 minutes.
Step 2
Add peppers in a single layer. Don't stir—let them char undisturbed for 2-3 minutes until the skin blisters and blackens.
Step 3
Toss peppers with a wooden spoon and cook another 2 minutes until most of the skin has blistered all over.
Step 4
If using garlic, add it now and cook just 30 seconds until fragrant, then remove the pan from heat.
Step 5
Season generously with fleur de sel and black pepper. Toss gently to coat.
Step 6
Transfer to a serving bowl. Squeeze lemon over the top if desired. Serve hot or warm.
Tools you’ll need
- 12-inch skillet with high sides
- wooden spoon
- serving bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
