Ultimately, only two things matter when preparing a spread for a Saturday or Sunday football binge — taste and ease of preparation. Those who target recipes that put them in the kitchen too long are bound to miss game time (even between the commercials). Hence why chips and salsa, guacamole, bean dip, pigs-in-a-blanket and other snacks of their ilk have taken root in the sports snacking ethos.
Instead of doing that (or doing just that), try these classic Spanish peppers, which are perfect to devour en masse. The ingredients are sparse and the instructions are laughably minimal. This is the beginning of making a better game day.
Blistered Padrón Peppers with Smoked Sea Salt
Makes 2 to 4 servings
2 tablespoons olive oil
12 ounces Padrón peppers
Smoked flaky sea salt
1. In a large cast-iron fry pan, heat the oil over medium-high heat until very hot but not smoking. Add the peppers in a single layer and allow them to blister for 3 to 5 minutes, tossing occasionally until slightly charred and tender. Remove the peppers from the pan, place in a bowl, and sprinkle with salt. Serve immediately.
Reprinted with permission from The Staub Cookbook, copyright © 2018. Photography by Colin Price. Published by Ten Speed Press, an imprint of Penguin Random House.