Quick-Scorched Padrón Peppers
Mara is a writer, veteran and self-taught cook, living on a farm in the western United States.
This recipe is featured in The Salem, Oregon Farmers Market
Adapted from Renee Erickson’s A Boat, a Whale, and a Walrus: Menus and Stories (Sasquatch Books 2014)
- Servings Serves 4
Ingredients
- 30 ml (2 tablespoons) extra-virgin olive oil
- 225 grams (½ pound) Padrón peppers
- Coarse sea salt, to taste
Preparation
1. Heat a large, heavy stainless steel skillet over medium-high heat for several minutes before adding the oil.
2. 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.
3. 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.
4. 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.
Mara Lubans-Othic
Mara Lubans-Othic is a writer, veteran, and self-taught cook. She and her husband live on a farm in the Willamette Valley of Oregon, in the United States, where they raise chickens and trouble. She holds an MFA in nonfiction writing from Oregon State University. Her website is www.maralubansothic.com.
Courtesy photo
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