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Pimientos de Padrón

By Groceree

Also known as Padron Peppers · Blistered Padrón Peppers

Small green peppers fried whole in hot olive oil until the skins blister and collapse, then salted heavily. One in ten or so is fiercely hot, which is the game.

Last updated

Blistered green padrón peppers on a plate scattered with coarse sea salt
Servings
4 servings
Prep
5 min
Cook
13 min
Total
18 min

Ingredients

  • padrón peppers400 g
  • olive oil4 tbsp
  • coarse sea salt2 tsp

Instructions

  1. 01

    Wash the and dry them completely. Wet spit and steam instead of blistering.

  2. 02

    Heat half the (all of it if your pan is very wide) in a wide pan until it is shimmering and nearly smoking.

  3. 03

    Add the in one layer, in two batches unless your pan is very wide, and leave them for 1 minute before tossing. They should blister and blacken in patches, not brown evenly.

  4. 04

    Keep tossing for 5 to 6 minutes total, until the skins have wrinkled and collapsed and they are soft when pressed.

  5. 05

    Tip onto a plate and scatter with a great deal of the while they are still glistening. Cook the second batch, if any, the same way in the rest of the .

  6. 06

    Eat with your fingers, holding the stem.

Notes

  • Very hot oil and a short time. A moderate pan gives soft, greasy peppers with no blistering.
  • Salt them the moment they leave the pan, more heavily than feels sensible. The salt is half the dish.
  • Roughly one in ten is hot. Padrón growers say it depends on sun and water, and there is no way to tell by looking.

Nutrition per serving

Calories
110 kcal
Protein
2 g
Carbs
6 g
Fat
9 g

Estimated from the ingredients.

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