Blistered Padrón Peppers


  1. 1 to 2 tablespoons olive oil
  2. Coarse kosher or sea salt, to taste
  3. 1 pint del Cabo Organic Padrón Peppers
  4. 1 small lemon, sliced in wedges (optional)


  1. Heat large cast-iron frying pan on high heat and add olive oil until oil shimmers.
  2. Add peppers and cook until blistery, about 2-3 minutes, turning frequently.
  3. Remove from heat, place on serving platter and sprinkle with salt, adding slices of lemon for an optional spritz of citrus.