Sauteed Padron Pepper With Toasted Garlic Chips
Ready In: 17 mins
Serves: 4-6
Ingredients
- extra virgin olive oil
- 4 cloves garlic, slivered
- 25 young pimiento de padron chilies
- sea salt
Directions
- Pour enough olive oil into a skillet to cover the bottom.
- Add the garlic slivers and place over medium heat.
- Cook until the garlic is lightly toasted.
- Using a slotted spoon, remove the garlic to paper towels to drain.
- Add the chiles to the pan and cook, stirring constantly, for 3 to 4 minutes, until blistered on all sides and they take on a bit of color.
- Transfer to paper towels to drain briefly.
- The chiles will collapse on the plate if ready.
- "Ifthey don't lose the air, they're still raw,".
- Arrange the chiles around the perimeter of a serving plate.
- Heap the garlic chips in the center.
- Sprinkle with coarse salt.
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