Spanish · Main · Easy
Pimientos de Padron
Blistered padron peppers with flaky sea salt and olive oil. Mostly mild, occasionally fiery, always addictive.
The whole recipe in 60 seconds
Pimientos de Padron, in 5 ideas
- The Galician saying goes: some are hot, some are not
- About 1 in 10 pack real heat, which makes eating them a game
- High heat and minimal moving gives the best blister
- Flaky salt is essential; fine salt just disappears
- Eat them with your fingers, stems as handles
What you need
Ingredients
- 1 lb padron peppers
- 3 tbsp olive oil
- Flaky sea salt
- 1 lemon, cut into wedges
- 2 cloves garlic, thinly sliced
- Crusty bread, for serving
How to make it
Directions
- Heat olive oil in a skillet over high heat until shimmering.
- Add the peppers in a single layer.
- Cook undisturbed 3 minutes until blistered and charred.
- Flip and char the other side.
- Transfer to a plate, drizzle with a little oil, and shower with flaky salt.
Money saver. Padron peppers are seasonal and pricey; shishito peppers are a near identical and much cheaper substitute.