Padron peppers are usually eaten fried in olive oil and with a sprinkle of coarse salt that not only enhances their flavor, but adds a nice crunch. No need for any other garnish, simplicity and quality food at its best.
There’s a Spanish saying: Pimientos de Padrón, unos pican y otros no (Padron peppers, some are hot and some are not). This refers to the fact that while most Padron peppers are sweet and flavorful, a few will surprise you by being hot.
Ingredients
Makes 6 to 8 servings per pound of peppers.
- 2 tablespoons olive oil
- 1 pound Padrón or shishito peppers
- Either coarse sea salt or Flaky sea salt (such as Maldon)
Instructions
Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
