Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem.
-
| LOCATIONS | MONTHS |
| México | Jan-Oct & Dec |
| Peru | Oct- Dec |
Ingredients:
½ pound fresh Padrón peppers
1 tablespoon olive oil
⅛ teaspoon fleur de sel (sea salt), or to taste
Method
1. Rinse peppers and tap off most of the water.
2. Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
3. Transfer to a serving plate and drizzle any olive oil from the pan over top.
Enjoy!
 |
7700 Irvine Center Dr Suite 800, Irvine, CA 92618 |
 |
Caracoles 225, Playa Ensenada, 22880 Ensenada, B.C. |
