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Fry up these mini Padrón peppers (pimientos de padrón) in minutes for a delicious, smoky, charred flavor and a chance of spicy heat. This recipe takes under 10 minutes to make from scratch with just 3 ingredients (salt and oil included!) – for a gluten-free, vegetarian, paleo, keto, low-carb, vegan appetizer, side dish, or snack!
One of the best things about living in London is having practically all the world’s cuisines at your feet. While I can’t help my favorite being my native Lebanese and Middle Eastern cuisine, I love to try new foods (I wouldn’t be a food blogger if I didn’t!), and I have a soft spot for Spanish Tapas dishes like these Charred Padron peppers (pimientos de padrón) as well as Patatas Bravas (Spanish Potatoes with Salsa Brava).
Perhaps, I’m so enamored with tapas dishes due to my mezze-loving upbringing, but either way – I’m hooked. Small dishes of all different foods on one table is my ideal meal – always! After trying tons of other tapas dishes, though, I found myself returning to these Padron peppers time and time again until finally, I thought I’d figure out how to make them at home.
To say that I was surprised at how simple (and quick!) the process is would be an understatement. This recipe uses just 3 ingredients (including the oil and salt!) and 10 minutes, with plenty of heat. Yup, you read that right!
The result is a flavorful dish that can be served as an appetizer, side, or snack.
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What Makes This Dish So Special?
While charred peppers alone are more than enough to pique my interest, there is something more ‘special’ about this dish.
Described as a ‘Russian roulette’ for your mouth, the green peppers are usually mild (500-2500 Scoville heat) – like green bell pepper. However, a select few (usually 10-25%) are particularly hot – though depending on where you source yours from, this can go up to 50%!.
When grilled, the small, earthy, and slightly sweet peppers take on extra layers of smoky, charred flavor. So if you like the smoky, melt in the mouth flavor/texture of fried peppers, with a chance of heat – this pan-roasted mini peppers appetizer/side makes for a very exciting eat.
The Step By Step Instructions
All that you need is these three ingredients:
- Padron Peppers
- Coarse Salt or flakes
- Olive Oil
First, clean and dry the peppers. Make sure to pat them dry well with a kitchen towel.
Heat a large skillet over high heat with the olive oil. Once hot, add the peppers in a single layer, so they don’t overlap.
Cook for 4-6 minutes turning the peppers mid-time. They should cook quite fast as the oil should be very hot. 2-3 minutes on each side maximum until blistered, charred, and beginning to shrivel is more than enough.
Top Tip: Make sure not to move the peppers around while cooking too much, or you won’t get the amazingly tasty blistered, charred skin. Once blistered, toss them a few times and they’re ready.
Once ready, remove from the heat and (optionally) place on a paper towel to absorb excess oil – though they can also be served alongside the oil (plus extra, if preferred).
Sprinkle with the salt. Optionally, drizzle some lemon juice then serve immediately.
How To Store
These peppers are best eaten immediately, while warm for the best textural results. However, any leftovers can be stored and reheated for up to two days.
This isn’t something I’ve had to do, so I’m not entirely sure of the results. Though, I suspect re-heating them in a pan with a little oil will work well.
FAQs
The peppers are in season May-September and can be found in some grocery stores and many farmers’ markets. However, they are usually available year-round in the US, imported from Mexico (check Whole Foods).
Shishito peppers are the closest relation, have a similar ‘surprise’ heat element, and are more readily available (in the US, at least). Another option includes Anaheim chilies, though they are spicier.
You can roast these peppers in the oven by tossing them in olive oil and then roasting for 8-10 minutes at 425ºF/220ºC, turning once halfway through. You could also grill the peppers or even deep fry them, though these aren’t methods that I’ve tried.
Yes – hold the stalk and then eat the entire pepper, seeds, and all, just leaving the stalk behind.
Recipe Notes
- This recipe can also easily be adapted to stuffed mini peppers by slicing the peppers in half lengthwise and filling with your ingredients of choice (like cheese or herby cream cheese) and then roasting using the method above.
- You can use smoked salt or even a pinch of smoked paprika, for an extra smoky flavor.
- Coarse sea salt (like Maldon’s) is best for adding a crunchy texture and a burst of flavor.
- As well as serving alone, you can also toss these flavorful peppers into salads and pasta dishes.
Related Recipes
- Simple Roasted Red Pepper Sauce (and Simple Roasted Red Pepper Pasta)
- Gluten-free Muhammara Dip (Roasted Red Pepper Dip)
- How to Make Chili Flakes (Oven + Dehydrator)
- How to Make Chili Oil
- The Perfect Fried Mushrooms Recipe
If you give this fried Padron peppers recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Pan Fried Padrón Peppers
Ingredients
- 2 cups Padrón peppers or shishito
- 2 Tbsp olive oil
- 1 tsp salt coarse sea salt or flakes
Instructions
- First, clean and dry the peppers. Make sure to pat them dry well with a kitchen towel.
- Heat a large skillet over high heat with olive oil. Once hot, add the peppers in a single layer, so they don’t overlap.
- Cook for 4-6 minutes turning the peppers mid-time. They should cook quite fast as the oil should be very hot. 2-3 minutes on each side maximum until blistered, charred, and beginning to shrivel is more than enough.Top Tip: Make sure not to move the peppers around while cooking too much, or you won't get the amazingly tasty blistered, charred skin. Once blistered, toss them a few times and they're ready.
- Once ready, remove from the heat and (optionally) place on a paper towel to absorb excess oil – though they can also be served alongside the oil (plus extra, if preferred).
- Sprinkle with the salt. Optionally, drizzle some lemon juice then serve immediately.
How To Store
- These peppers are best eaten immediately, while warm for the best textural results. However, any leftovers can be stored and reheated for up to two days.This isn't something I've had to do, so I'm not entirely sure of the results. Though, I suspect re-heating them in a pan with a little oil will work well.
Video
Notes
- Where can you find Padron peppers? The peppers are in season May-September and can be found in some grocery stores and many farmers’ markets. However, they are usually available year-round in the US, imported from Mexico (check wholefoods).
- What peppers can I substitute in this recipe? Shishito peppers are the closest relation, have a similar ‘surprise’ heat element, and are more readily available (in the US at least). Another option includes Anaheim chilies, though they are spicier.
- Are there alternative cooking methods? You can roast these peppers in the oven by tossing them in olive oil and then roasting for 8-10 minutes at 425ºF/220ºC, turning once halfway through.
You could also grill the peppers or even deep fry them, though these aren’t methods that I’ve tried. - Can you eat the seeds? Yes – hold the stalk and then eat the entire pepper, seeds and all, just leaving the stalk behind.
- This recipe can also easily be adapted to stuffed mini peppers by slicing the peppers in half lengthwise and filling with your ingredients of choice (like cheese or herby cream cheese) and then roasting using the method above.
- You can use smoked salt or even a pinch of smoked paprika, for extra smoky flavor.
- Coarse sea salt (like Maldon’s) is best for adding a crunchy texture and a burst of flavor.
- As well as serving alone, you can also toss these flavorful peppers into salads and pasta dishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
