Spanish Style Pan Roasted Peppers (Pimientos de Padrón)

The easiest tapas you’ll ever make. Padrón peppers are a mild Spanish variety, but shishito peppers or banana peppers can be used.  Pan roasted in olive oil and sprinkled with sea salt—they’re irresistible!

Total Time: 5 minutes

WHAT YOU NEED:

½ lb. Padrón peppers or another small mild sweet pepper, rinsed and very well dried

2 Tbsp. olive oil

Sea salt

MAKING IT:

In a cast iron or heavy skillet, heat olive oil until almost smoking.  Add peppers; stir for about 3 minutes, turning peppers constantly until blisters form on all sides.  Add sea salt.  Place peppers in serving bowl, adding more sea salt if desired.  Makes about 6 appetizer-size servings.

Nutrition Information per serving (about 4 peppers): 50 Calories; 4.5g Total Fat; (0.5g Sat Fat; 0g Trans Fat); 0mg Chol; 190mg Sodium; 2g Total Carb; (1g Fiber; 1g Sugars); 0g Protein

TIPS:

Shishito peppers are a mild pepper variety, at least mostly mild—every so often a hot one is in the bunch. You can find shishito peppers at Asian or gourmet grocery stores.