Blistered padrón peppers with garlic dip

Based on 7 ratings
Vanessa

Vanessa

Editorial Assistant

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g padrón peppers
4 cloves garlic
lemon (juice)
1 tsp salt
3 tbsp olive oil
3 tbsp mayonnaise
2 tbsp vegetable oil
flaky sea salt for garnish
Metric
Imperial

Utensils

  • food processor
  • citrus press
  • frying pan
  • tongs
  • paper towels

Nutrition per serving

Cal
322
Protein
3 g
Fat
30 g
Carb
2 g
  • Step 1/2

    Peel garlic cloves and juice lemon. Place garlic, lemon juice, and salt in a food processor and process until garlic is very finely chopped. Add olive oil and process for approx. 30 seconds. Add mayonnaise and process for approx. 15 seconds more. Set aside.
    • 4 cloves garlic
    • lemon
    • 1 tsp salt
    • 3 tbsp olive oil
    • 3 tbsp mayonnaise
    • food processor
    • citrus press

    Peel garlic cloves and juice lemon. Place garlic, lemon juice, and salt in a food processor and process until garlic is very finely chopped. Add olive oil and process for approx. 30 seconds. Add mayonnaise and process for approx. 15 seconds more. Set aside.

  • Step 2/2

    Wash the peppers thoroughly and dry well with paper towels. Heat vegetable oil in a frying pan and add peppers, frying on medium-high heat and using tongs to turn often until skin blisters and browns, approx. 5 – 6 min. Remove from pan, drain on a paper towel-lined plate, and sprinkle with flaky sea salt. Serve immediately with garlic dip. Enjoy!
    • 200 g padrón peppers
    • 2 tbsp vegetable oil
    • flaky sea salt for garnish
    • frying pan
    • tongs
    • paper towels

    Wash the peppers thoroughly and dry well with paper towels. Heat vegetable oil in a frying pan and add peppers, frying on medium-high heat and using tongs to turn often until skin blisters and browns, approx. 5 – 6 min. Remove from pan, drain on a paper towel-lined plate, and sprinkle with flaky sea salt. Serve immediately with garlic dip. Enjoy!