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Padron Peppers

2      tablespoons olive oil

1      lb. Padrón or shishito peppers

1      lb. cherry tomatoes

1      cup tiny, pitted black or green olives

garlic, crushed

parsley finely chopped

Flaky sea salt (such as Maldon)



Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.

repeat with cherry tomatoes, olives, garlic and basil or parsley

combine and serve piping hot!

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