SpanishDrinkVeganGluten-Free

Pimientos de Padrón

Name: Pimientos de Padrón
Prep time: 5 min
Total time: 13 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 lb fresh Padrón peppers; 3 tbsp extra virgin olive oil; 1 tsp coarse sea salt or flaky salt; Lemon wedges for serving (optional)

Blistered Padrón peppers deliver a thrilling gamble—most are mild and sweet, but a few pack surprising heat that keeps you guessing with each bite. Quick-charred in olive oil until their thin skins blister and blacken, they're finished with just a sprinkle of sea salt. Perfect for tapas night or as an addictive appetizer that disappears in minutes.

Prep

5 minutes

Total

13 minutes

Serves

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Ingredients

Units

Instructions

1
Rinse the Padrón peppers under cold water and pat completely dry with paper towels.
2
Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
3
Add the peppers in a single layer, working in batches if necessary to avoid overcrowding.
4
Cook without moving for 2-3 minutes until the bottoms are blistered and charred.
5
Turn peppers and continue cooking for another 2-3 minutes until blistered all over and slightly softened.
6
Remove from heat and immediately transfer to a serving plate.
7
Sprinkle generously with coarse sea salt while still hot.
8
Serve immediately with lemon wedges if desired, eating the peppers whole by holding the stem.