Preparation: 20 min.
Ingredients for
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200 g padron peppers
200 g padron peppers
200 g padron peppers
200 g padron peppers
200 g padron peppers
200 g padron peppers
200 g padron peppers
200 g padron peppers
200 g padron peppers
200 g padron peppers
1 teaspoon coarse salt
1 teaspoon coarse salt
1 teaspoon coarse salt
1 teaspoon coarse salt
1 teaspoon coarse salt
1 teaspoon coarse salt
1 teaspoon coarse salt
1 teaspoon coarse salt
1 teaspoon coarse salt
1 teaspoon coarse salt
coconut oil
coconut oil
coconut oil
coconut oil
coconut oil
coconut oil
coconut oil
coconut oil
coconut oil
coconut oil
1 protein
1 protein
1 protein
1 protein
1 protein
1 protein
1 protein
1 protein
1 protein
1 protein
1 clove of garlic
1 clove of garlic
1 clove of garlic
1 clove of garlic
1 clove of garlic
1 clove of garlic
1 clove of garlic
1 clove of garlic
1 clove of garlic
1 clove of garlic
1 teaspoon of mustard
1 teaspoon of mustard
1 teaspoon of mustard
1 teaspoon of mustard
1 teaspoon of mustard
1 teaspoon of mustard
1 teaspoon of mustard
1 teaspoon of mustard
1 teaspoon of mustard
1 teaspoon of mustard
2 tablespoons cream, full
2 tablespoons cream, full
2 tablespoons cream, full
2 tablespoons cream, full
2 tablespoons cream, full
2 tablespoons cream, full
2 tablespoons cream, full
2 tablespoons cream, full
2 tablespoons cream, full
2 tablespoons cream, full
1 tablespoon balsamic vinegar, white
1 tablespoon balsamic vinegar, white
1 tablespoon balsamic vinegar, white
1 tablespoon balsamic vinegar, white
1 tablespoon balsamic vinegar, white
1 tablespoon balsamic vinegar, white
1 tablespoon balsamic vinegar, white
1 tablespoon balsamic vinegar, white
1 tablespoon balsamic vinegar, white
1 tablespoon balsamic vinegar, white
avocado oil
avocado oil
avocado oil
avocado oil
avocado oil
avocado oil
avocado oil
avocado oil
avocado oil
avocado oil
0.5 lime
0.5 lime
0.5 lime
0.5 lime
0.5 lime
0.5 lime
0.5 lime
0.5 lime
0.5 lime
0.5 lime
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About this recipe
Padron peppers are a delicious and popular snack on the island of Lanzarote. (Enough for eight people)
You can read the full recipe on page 60 from Chez Pascale
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