Pimientos de Padrón

By • May 12, 2011 • 8 Comments

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Author Notes: These small, flavorful peppers are a staple in Spain's many tapas bars and the reason is simple: they're addicting! Most of them are on the milder side, but in every batch you'll get a few that will get you reaching for the extinguisher. Well, an ice cold beer, at least. I was so excited yesterday at the Wednesday's farmers market to find these little gems that I bought 2 pounds! The preparation couldn't be more basic: olive oil, sea salt and sauté. I made one pound of them plain and the other, I made with a tiny bit of garlic, chopped prosciutto ends and a few good splashes of Spanish sherry vinegar. Either way, they are amazing! TiggyBee

Makes about 60

  • 1 pound washed and dried padrón peppers
  • 1 small clove finely chopped garlic
  • 4 ounces chopped proscuitto or serrano ham
  • extra virgin olive oil for sautéing
  • sea salt to taste
  • sherry vinegar
  1. Wash the peppers and blot them dry with paper towels. In a large skillet, add enough olive oil to coat the pan and place over high heat.
  2. Add the peppers to the pan and sauté until they are nicely blistered on both sides, shaking the pan or stirring during the process. When they're starting to blister nicely, add in the proscuitto or serrano and continue to sauté, adding the garlic last so it doesn't burn.
  3. Total cooking time is about 6 minutes, but if they are wrinkled and blistered before then, take them off the heat. While the pan is still hot, add in a few good splashes of sherry vinegar and sea salt to your taste. Grab an ice cold beer and enjoy!
Jump to Comments (8)

Tags: Addictive, peppers, savory

Comments (8) Questions (0)

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over 3 years ago edamame2003

TiggyBee--were we at the same market? I couldn't resist them either! I had a tapas dish of roasted shishito that I've been wanting to re-create. I think i've found the recipe and the chilis!

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about 3 years ago TiggyBee

Hey Eda! My email notifications aren't working for whatever reason - my original headnote was posted in May and yes, I found them at SM farmer's market on a Wednesday -I Just bought them again last week and every single one of them was extremely hot! I mean every single one! I'm thinking 1/2 shishitos and1/2 padrons next time! Just to mix it up a little!!

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over 3 years ago nannydeb

We'll have these for happy hour Friday night! Thanks!

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about 3 years ago TiggyBee

Sorry for the late reply! My email notifications are late and then showing all up at once! I so hope you tried them and enjoyed- thanks nannydeb!

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over 3 years ago lilta

Nice idea with the extras. I too have enjoyed these as tapas in Spain, and for the second time found starts for padron peppers at my local nursery. The first time I grew my own, I only had two plants, which led to frustratingly small yields - I'd only get handfuls at a time that were the perfect size for the dish. This year, I planted four...which is probably still too few, but I've got my fingers crossed.

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over 3 years ago TiggyBee

Wow, good you...I hope they grow in abundance this season. Thanks!

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over 3 years ago gingerroot

YUM! I can almost taste these with the salty prosciutto and tangy sherry.

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over 3 years ago TiggyBee

Thanks gingerroot! They are yummy. I first tasted something similar to these in a tapas bar a few years ago and was hooked.. I was so excited to find them again!