Blistered Padron Peppers


3 tbsp vegetable oil, divided

1/3 cup finely chopped Campofrio Chorizo Sarta Dulce

1/2 lb Shishito or Padron peppers

1/4 tsp flaked sea salt


Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: 6


Heat 1 tbsp oil in large skillet set over medium heat; cook Chorizo for about 5 minutes or until golden and crisp. Transfer to paper towel­­–lined plate; set aside.


Heat remaining oil in same skillet set over medium-high heat; cook peppers, turning on all sides, for about 5 minutes or until blistered and charred.


Add reserved Chorizo; toss to combine. Remove from heat and sprinkle with salt.


Tip: Serve with toothpicks or warm crusty bread.