Pimientos de Padrón

While we were in Spain one of our favorite Tapas was a steaming, salty plate of "Pimientos de Padrón". We would often stop into green grocers and check to see if they had any in stock and made them for ourselves as a quick and easy snack or tasty appetizer.

Like Shishito Peppers - which are a perfect alternative and easier to find in the USA - every now and then you will get a hot one. The waiter at a sidewalk restaurant in Las Palmas de Gran Canaria joked, "If you get a hot one I have to charge you double!"  

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Ingredients

• Fresh "Padrón" peppers (Shishitos are nearly identical and somewhat easier to find).
• Olive Oil
• Salt flakes (or Kosher salt if you don't have flakes)
• Red pepper flakes (optional)

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Process

• Rinse the peppers and carefully dry them completely to avoid spattering oil.
• Heat 1 TBS of Olive Oil in a large skillet over medium high heat.
• Add just enough peppers to cover the pan one layer deep.
• Stir and turn often to get a nice even char on all sides.
• Press them into the pan with the back of a spatula to speed up the charring. Tongs are good for flipping them as well.
• When nicely blackened all over, transfer to a serving plate.
• Sprinkle generously with the salt flakes (and optional red pepper flakes to taste).
• ​ENJOY!

Demo