Blistered Pimientos de Padron
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.
Blister-charred Spanish Padron peppers cooked in hot olive oil and finished with abundant flaky sea salt.
Nutrition per serving
Ingredients
Main
Fat
Seasoning
Garnish
Acid
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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