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
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.