Braised & Deglazed


Rasp the garlic, ginger and lime zest into a small bowl with half of the olive oil. Mix well.

Step 1

Fry the peppers in lots of olive oil until they begin to blister. Be careful not to burn the olive oil.

Step 2

Turn off the heat


Turn off the heat and wait 30 seconds. Season generously with the Maldon sea salt and add 1-2 tsp of the ginger/garlic/lime zest mixture. Quickly toss everything together.

Serve immediately and enjoy!

Step 4

1 in 10 Padron peppers are spicy but the rest are mild. It's like pepper roulette

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