Pickled Padron Peppers

If you can’t find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers.

Step: 1

Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.

Step: 2

Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.

Per Serving: 332 calories; protein 6g; carbohydrates 78.5g; fat 1.9g; sodium 20.5mg.

Getting stay in and make food your dinner instead of eat in the evening out is good a step in the right way if you’re focusing on eating healthier. There’s no better way to know exactly what’s going into the food you’re eat than by making it homemade Making the best of the main dish is only half the battle , though . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .