Most Padrón chiles are mild, but one out of ten has a little kick, and it’s always fun to see who gets the hot one. Think of it as a little chile Russian roulette, making eating that much more exciting. Japanese shishitos are a fine alternative, and both they and Spanish Padrón peppers are usually available in health food stores, Asian stores, and farmers’ markets.
Total Time: 15 minutes
- 1 pound Padrón or shishito peppers (about 18 to 20)
- 2 to 3 tablespoons high-heat oil, such as avocado oil
- 1 lime, zested and juiced
- 1⁄2 teaspoon flaky sea salt, such as Maldon
- Heat a heavy pan to medium-high heat. It’s best to use a cast-iron skillet or cook outside on the grill with a grill pan or vegetable rack. The charring of the peppers tends to create smoke.
- Toss the peppers with oil and place in the hot skillet. Cook over high heat, tossing and turning frequently, for 5 to 7 minutes, until well charred or blistered.
- Transfer the peppers to a medium bowl and toss with the lime zest, juice, and flaky sea salt. Top with bonito flakes before serving. Grab them by their stems and eat the whole thing minus the stem. They disappear fast.
NOTE: Charring refers to blistering the outermost layer at high heat for a short amount of time. This makes for a bolder smoky flavor.
All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.