This post may contain affiliate links.
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.
Spanish-Style Padron Peppers
- 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)
- Warm extra virgin olive oil in a large cast iron skillet over medium-high heat. Once the oil starts shimmering, add the padron peppers.
- 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.
- Transfer peppers to a plate then sprinkle with fleur de sel.