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Blistered Padron Peppers


Blistered Padron Peppers

Pimientons de Padron (Padron Peppers)

Photo © Molly Watson

The ultimate snack and perfect appetizer, in my humble and current opinion, is a batch of quickly sautéed and well salted padron peppers. Small, grassy, mainly mild with every tenth one (or so) packing enough heat to keep you paying attention. These used to be fairly tricky to find, but I'm seeing them more and more in produce sections instead of just at farmers markets.

I like them with a glass of Albariño (a white wine from Spain), but I'll leave the final beverage selection up to you.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 2 teaspoons grapeseed, vegetable, canola oil
  • 1/2 pound pimentons de padron
  • Salt for sprinkling (if you have coarse sea salt, fleur de sel, or sel gris this is a great time to use them)


  1. Heat a cast iron skillet over high heat until it is very hot - a drop of water should bounce and sizzle off its surface immediately upon contact. Add the oil, swirl the pan to coat it with the oil and add the peppers. Cook the peppers, undisturbed, until they blister on one side, about 2 minutes. Stir and cook until peppers are blistered all over and tender to the bite, another minute or so.
  2. Transfer to a serving platter, sprinkle liberally with salt, and serve immediately.

Makes 4 appetizer servings of Pimientons de Padron.

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