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
Ingredients
- 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)
Instructions
- 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.
5
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Miriam says
Yes, that’s exactly how they’re prepared. And the fun about them is to wait and see who gets the fiery hot peppers… 😉
b.wak says
just how I like it!
I want some now!
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!
Brandon @ Kitchen Konfidence says
So glad that you find inspiration here! The recipe sounds delicious. I just love hummus.
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!!
Brandon @ Kitchen Konfidence says
Thanks Nancy 🙂 Yeah I’ve been loving the hatch chiles as well.
Meiga Loho-Noya says
I loooooove pimientos de padron! Never knew you could find them outside of Spain…doubt they’ll make it to NW Florida, though 🙁
Brandon @ Kitchen Konfidence says
Check your local Whole Foods. You never know!
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!
Brandon @ Kitchen Konfidence says
Thanks Lynn. Jealous that you were able to have them in Spain! I’m sure they are so fresh and delicious over there.
RavieNomNoms says
oo look at those beauties!
Brooks at Cakewalker says
Brandon, These Padron Peppers look fantastic! From the recipe and execution to the presentation and photography, this is a spot on post…Bravo!
Kendra Bailey Morris says
OMG, this is one of my favorite treats on the planet! Thanks for the great post.
Kendra
Stephanie @ Eat. Drink. Love. says
These peppers look delicious! Great pictures too!
PolaM says
Love these peppers! Simple and delicious: perfection!
Michael Montalto 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.
-mM
bobby says
can you buy them online