Spanish-Style Padron Peppers

Spanish-Style Padron Peppers

I was in Whole Foods the other day when I noticed a small pile of these padron peppers.  Intrigued, I bagged up several handfuls and headed home to do some research.  Originating from the Spanish town of Padrón, these small peppers vary in taste – some are sweet and mild while others are hot and spicy.  Keeping with tradition, I prepared these peppers simply with olive oil and sea salt.  Spanish-Style Padron Peppers are fried in olive oil until golden and caramelized then finished with a sprinkling of crunchy fleur de sel.  Sweet or spicy, these delicious little nuggets are a perfect, healthy snack.  Or double the recipe below and serve as a side dish.  The padron pepper season is very short, so I urge you to pick them up while you still can!  Continue reading for the recipe.

Padron Peppers Rinsed Padron Peppers

Spanish-Style Padron Peppers
Recipe type: Side Dish, Snack
Serves: 2
  • 2 heaping cups of padron peppers, rinsed and dried
  • 2 tablespoons extra virgin olive oil
  • Fleur de Sel, for sprinkling (or other flaky sea salt)
  1. Warm extra virgin olive oil in a large cast iron skillet over medium-high heat. Once the oil starts shimmering, add the padron peppers.
  2. Cook peppers until the skin blisters and turns golden brown, stirring occasionally (8 - 10 minutes). You want the peppers to have a little texture, so don't overcook here. Once you start seeing some of the peppers deflate, they are done.
  3. Transfer peppers to a plate then sprinkle with fleur de sel.



  1. Sheridan Sands says

    I <3 this site because I feel inspired after reading the recipes. Didn't have any of these peppers on hand, but I had a bell pepper. So I cut up the pepper and prepared it using the Spanish-Style Padron Pepper recipe, mixed in a few tablespoons of hummus, and served with lebanese pita. Delicious — the salt is fantastic with it! And I can't wait to taste those Padron peppers! 

  2. Nancy Buchanan says

    Warning… those things are addictive…. between these and the hatch chiles I am in heaven!!!!
    Loving your photos too… you are growing so much as a photographer!!

  3. Lynn at Sacatomato says

    Just got back from Spain. Padron peppers are so prevalent there now and cheap! I grew them in my garden this summer for the first time. My local farmers market had some this past weekend which I picked up to satiate my withdrawals from having them almost daily in Spain. Yours look beautiful Brandon!

  4. says

    I’ve had them several times in Spain. Olive oil, sea salt and a little bit of fresh pepper will do perfectly for these. Do NOT over complicate them. They are served fresh and they taste best when you let them cool slightly just after you blister them.

    Americans should look to Spain for food as often as possible. It’s quite possibly the freshest food you will ever eat.


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