Pan-roasted Padrón Peppers

Serves: 4 as an appetizer

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The fun part about eating these small, organic peppers is that as you pop them in your mouth, almost all are mild and grassy but every so often you're surprised with a spicy-hot one. This popular tapas dish in Spain takes just a few minutes to prepare. Discover more simple and fun foods to fight inflammation »

Ingredients

Preparation

Heat olive oil in a frying pan. When the oil is hot and shimmering, add whole peppers. Cook and stir until the skin of the peppers is brown and blistered. Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste. Serve immediately.

Source: PCC Sound Consumer, May 2013

More about: hot peppers, inflammation, sweet peppers

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