Appetizer

Pimientos de Padrón

Quickly blistered Galician peppers with tender flesh and flaky sea salt; an occasional pepper may be unexpectedly hot.

What you’ll need

• Padrón peppers: 500 g
• olive oil: 50 ml
• flaky sea salt: 8 g

How to make it

1. Rinse the peppers, leaving the stems attached, and dry every one completely; water causes dangerous spattering and prevents proper blistering.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.