A simple use for fresh Padron chillies that's perfect as tapas or as part of a seasonal antipasto platter.
Ingredients
- 350g Padron Chillies
- 1tbsp Olive Oil
- Himalayan Pink Salt or Sea Salt Flakes
Method
- Heat oil in a hot fry pan.
- Add whole Padron chillies. Keep them moving around the pan for even cooking.
- Remove from the pan when the skin has blistered and the chilli has softened.
- Serve in a wide based bowl with a sprinkling of Himalayan Pink Salt or Sea Salt.
Note: Can also be cooked in an air fryer at 200C for 5 mins. Apply a thin layer only to allow even heat distribution throughout the cooking basket.