Perfect Padron Peppers

A classic Spanish tapa, these roasted Padron Peppers are just so delightful. I
can pretty much eat a whole basket of these if left uninterrupted. All they are
is just some fresh Padron peppers that have been blistered in some hot oil.

Servings: 6 people

Author:

Prep Time
2 minutes

Cook Time
3 minutes

Total Time
5 minutes

Course:

Appetizer Tapas

Cuisine:

Spanish

Keywords:

Padron Peppers

🧂 Ingredients

500 grams Padron Peppers
2 tbsp Olive Oil
Salt

to taste

Instructions

1 In a saute pan add the olive oil and turn the heat on high. I know olive oil has
a low smoke point. Just ignore that for a moment and turn on your vent. This
will sputter and pop so wear an apron and a long sleeve shirt you don’t care
about.
2 Once the olive oil starts to smoke add all the padron peppers. When you start to
hear pops (almost immediately) start agitating the pan. Shake it around until
all the peppers have blistered. You can give it a toss or two if you can, to
check that all sides are charred a bit.
3 Put the peppers on a plate and sprinkle with salt. I used some Mediterranean
flaky sea salt, but any large crystal salt should be fine.