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