Snack
Charred padrón peppers
About one in ten is fiercely hot and there is no way to tell which, which is the whole game — and ten minutes is the entire recipe.
3gnet carbs
14gfat
2gprotein
145kcal
Per serving10 minServes 4
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Ingredients
For the whole dish · serves 4
- Padron peppers11 oz
- Olive oil4 tbsp
- Sea saltflaky, plenty
Method
6 steps · 10 minutes
- Dry the peppers thoroughly. Wet ones steam and go wrinkled without ever blistering.
- Get the pan smoking before they go anywhere near it. This does not work at a moderate heat.
- Toss them in the oil first rather than oiling the pan, so every one is coated and none of it burns on the base.
- In one layer, and left for a minute at a time. They want black blisters, not an even tan.
- Four or five minutes total, shaking the pan twice. They should collapse slightly and the skins should lift.
- Flaky salt the second they come out, while the oil on them is still hot enough to hold it.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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