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Appetizer
Chef Tom Fraker
2 Tbsp. Extra Virgin Olive Oil
2 (4 oz.) packages Melissa’s Padron Peppers, rinsed and patted dry
Low Sodium Soy Sauce, as needed
Chile Flakes, as needed
Heat the olive oil in a sauté pan over high heat. Carefully char the peppers slightly on all sides. Drain on paper towels.
Place them on a serving platter. Place the soy sauce in a small bowl, sprinkle with the chile flakes and serve as a dipping sauce with the peppers.