How to Make the Perfect Blistered Pimientos de Padron
Spanish · Easy · 8 min · 4 servings
Small Spanish green peppers tossed in hot olive oil and blistered in a screaming hot pan until charred and tender, then showered with coarse sea salt. It is the perfect two-ingredient tapa where one in every ten peppers will surprise you with a fiery kick.
Why this recipe works
This Blistered Pimientos de Padron recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 8 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 110 calories with 2g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g fresh Padron peppers washed and thoroughly dried
- 2 tbsp extra virgin olive oil
- 1 tsp coarse sea salt or flaky Maldon salt
- 0 pinch smoked paprika optional for garnish
- 0 squeeze fresh lemon juice optional
- 0 pinch black pepper optional
Step by step instructions
Step 1: Dry the Peppers Completely
After washing the Padron peppers, spread them on a clean kitchen towel and pat them completely dry. Any water left on the peppers will cause dangerous oil splatter when they hit the hot pan.
Step 2: Heat the Pan Until Very Hot
Place a large heavy cast iron or stainless steel skillet over high heat until it is smoking hot, then add the olive oil and swirl to coat. The oil should shimmer and nearly smoke immediately when it hits the pan.
Step 3: Blister the Peppers
Add the dried peppers to the screaming hot pan in a single layer and do not move them for 2 minutes until the undersides are blistered and charred. Toss and cook for another 1 to 2 minutes until blistered all over.
Step 4: Season Generously and Serve
Transfer the hot peppers immediately to a serving plate and shower with an extremely generous amount of coarse sea salt while still hot. Serve within minutes as they lose their appeal as they cool and soften.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Padron peppers → shishito peppers which have a very similar flavor and heat profile
- coarse sea salt → smoked salt for an additional layer of flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not drying the peppers completely before cooking which causes dangerous oil splatter and steaming instead of blistering
- Cooking over medium heat which steams the peppers rather than blistering them with proper char
Nutrition facts
Per serving: 110 calories, 2g protein, 8g carbs, 8g fat, 3g fiber.
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