Padrón Peppers with Jacobsen Salt Co. Pure Flake Sea Salt
This is more of a freestyle recipe - focus on technique, not on precise amounts and measurements.
- Padrón Peppers
- Jacobsen Pure Flake Finishing Sea Salt
- High heat oil
- Really good olive oil
Over med-high to high heat, get a cast iron pan ripping hot so that it is starting to smoke.
Add the padrón peppers to the pan with a touch of high heat oil. Toss to coat, sprinkle with a tiny bit of salt, and then let the peppers sit.
Allow the peppers to get a lot of color on one side before you toss the pan again.Toss the peppers one more time and then transfer to a bowl.
Drizzle steaming hot peppers with really good olive oil, a twist of lemon, and a sprinkling of Jacobsen Pure Flake Finishing Sea Salt.
Mix well and then transfer to your final serving dish and serve with a lemon wedge.
Serving Suggestion: To maximize visual effect - instead of a serving platter, serve these peppers piled high in a hot mini cast iron pan with a trivet. We love and recommend Finex Cast Iron Pans!