Pimientos de Padrón Recipe
Spanish · Appetizer · 13 min total
These small green peppers from Spain are blistered in olive oil and sprinkled with sea salt, making a simple yet addictive tapas dish. Be warned: occasionally one is surprisingly spicy!
5
min prep
min prep
8
min cook
min cook
4
servings
servings
80
kcal/serving
kcal/serving
Ingredients
- 8 oz (225g) Padrón peppers (or shishito peppers as substitute)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon flaky sea salt
Instructions
- Rinse the peppers and pat them completely dry. Leave stems intact.
- Heat olive oil in a large cast-iron or heavy skillet over high heat until shimmering.
- Add the peppers in a single layer (work in batches if needed). Cook without moving for 2-3 minutes until blistered and charred on the bottom.
- Toss or flip the peppers and cook another 2-3 minutes until blistered on all sides.
- Transfer to a plate, sprinkle immediately with flaky sea salt, and serve hot.
Tips
- Padrón peppers are mild, but about 1 in 10 can be hot. Warn your guests!
- Shishito peppers are a good substitute if Padrón peppers are unavailable.
- Best served immediately; they lose their texture as they cool.
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