Pimientos de Padrón
Blistered small green peppers flash-fried in olive oil and finished with coarse sea salt — the iconic Spanish tapas where most are mild but a few are fiery. Ready in five minutes and impossibly addictive.
Ingredients
- 1 lb Padron peppers (or shishito peppers), rinsed, dried
- 2 tbsp extra-virgin olive oil
- 1 tsp flaky sea salt (such as Maldon)
Instructions
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1
Make sure 1 lb Padron peppers (or shishito peppers) are completely dry — moisture will cause the oil to splatter.
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2
Heat 2 tbsp extra-virgin olive oil in a large cast-iron or heavy skillet over high heat until just beginning to smoke.
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3
Add the peppers in a single layer. Do not crowd them — work in batches if needed. Cook without stirring for 2 minutes until the skins blister and char on one side.
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4
Toss the peppers and cook for another 2 to 3 minutes, tossing occasionally, until blistered all over and tender.
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5
Transfer immediately to a plate. Sprinkle generously with 1 tsp flaky sea salt (such as Maldon) and serve at once.