Padrón Peppers
Blistered Padrón peppers with flaky salt make a simple, addictive Spanish tapas dish. Most are mild, but a few pack a spicy surprise.
- Total time
- 15 min
- Servings
- 2
- Calories
- 120
- Protein
- 2g
Ingredients
- 8 whole Padrón peppers
- 2 tablespoons olive oil
- 1 teaspoon flaky sea salt
Instructions
- 1
Rinse the 8 Padrón peppers and pat them completely dry with a clean towel — any water will cause the oil to splatter.
- 2
Heat the 2 tbsp olive oil in a large skillet over high heat until it shimmers, about 2 minutes.
- 3
Add the peppers in a single layer (work in batches if needed) and cook undisturbed for 2-3 minutes until the skins blister and char in spots.
- 4
Flip the peppers with tongs and cook another 2-3 minutes until they are tender and blistered on all sides.
- 5
Transfer the peppers to a serving plate and immediately sprinkle with the 1 tsp flaky sea salt. Serve hot.
- 6
Optional: squeeze a little lemon juice over the top if you like a bright, tangy finish.
Tools you’ll need
- Large skillet
- Tongs
- Serving plate
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