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Padrone Peppers

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  • Heat a cast iron skillet over medium heat (skillet should be large enough for a single layer of the peppers)
  • Brush off peppers if from your garden - wash and dry if you purchase them
  • Cut stems down slightly, but to not trim off - the stems/caps are used to hold while eating
  • Place dry peppers into a bowl and drizzle with olive oil
  • Mix well with a spoon or your hands to coat all surfaces well
  • Drop into hot skillet and cook quickly, turning to get brown/black and blistered on all sides
  • Remove peppers to a warm serving tray and sprinkle liberally with coarse salt

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