Adapted from Renee Erickson’s A Boat, a Whale, and a Walrus: Menus and Stories (Sasquatch Books 2014)
Featured in: The Salem, Oregon Farmers Market
Ingredients
- •30 ml (2 tablespoons) extra-virgin olive oil
- •225 grams (½ pound) Padrón peppers
- •Coarse sea salt, to taste
Preparation
Heat a large, heavy stainless steel skillet over medium-high heat for several minutes before adding the oil.
When the pan is hot enough that a drop of water beads and dances on the surface, add the oil and the peppers, letting the peppers lie where they fall, undisturbed for a full minute.
Set the timer for three minutes, turn the peppers over with a wood spatula and sprinkle liberally with salt. Let the peppers sit until they begin “breathing,” their little sides puffing in and out. This may take anywhere from 3-4 minutes but you want them to have a nice scorched appearance on at least two sides.
Transfer to a platter, season again with salt, and serve immediately. Feel free to add a little lemon juice if you like, but they really don’t need it.
