Photo: Annabelle Breakey; Styling: Emma Star Jensen
YieldsMakes 2 pints
AuthorJulia Lee,
Serve these zesty little Spanish peppers as snacks, toss them into salads, or use as a topping for pizza. As for the flavorful oil, brush it on grilled bread, whisk it into salad dressings, or use it for scrambling eggs.

How to Make It

Step 1
1

Pack peppers into two pint-size jars and cover with olive oil. Chill at least 2 days.

Step 2
2

Keeps, chilled, up to 2 weeks.

Ingredients

  About 2 cups extra-virgin olive oil

Directions

Step 1
1

Pack peppers into two pint-size jars and cover with olive oil. Chill at least 2 days.

Step 2
2

Keeps, chilled, up to 2 weeks.

Oil-Packed Padrón Peppers