Spotted padron peppers in the supermarket the other day. Never cooked them before so I brought them home. Hard sear in carbon steel with a decent layer of avocado oil (any other high-heat neutral oil will work). Add to the pan in an even layer and ensure good contact with the cooking surface. Leave for 45–60s to developed the initial blistering. Reduce heat a little and keep moving for another 4–5 minutes until fully softened and cooked. Serve and garnish with finishing salt.
by csswizardry
Dining and Cooking