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Roasted Padron Peppers

by:
July 25, 2011
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  • Serves 4
Author Notes

Until last summer, I’d never heard of nor seen padron peppers. And then, I couldn’t turn around without seeing a basket of them at every stand at the farmers’ market or on the menu of every restaurant here in Napa Valley. Originally from an obscure region in Spain, they’ve made their way to the U.S. in abundance and I hope they are around for a very long time.

Padron peppers look like a green, thick-skinned cross between a jalapeno and a habanero. They are exceptionally easy to cook and make a great snack with a glass of wine or as a side dish on the dinner table.

A few tips: If you wash the peppers, be sure to dry thoroughly and do not remove the stems. Also, use a thick-bottom, heavy skillet. I like to use my vintage cast-iron skillet.
—Lori Lyn Narlock

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Ingredients
  • 2 tablespoons olive oil
  • 1 pound padron peppers
  • 1/2 teaspoon sea salt
Directions
  1. Heat a heavy skillet over high heat until almost smoking. Reduce the heat slightly and add the olive oil and the peppers. Stir to coat the peppers If you have a mesh cover, use it to keep any oil from splattering. Let cook until the peppers begin to burn, 2 to 3 minutes. Stir and continue to cook until the peppers are browned on all sides and soft, about 5 minutes total. Remove from the heat, transfer to a serving bowl and sprinkle with the salt. Eat with your fingers.
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11 Reviews

Write a Review
Yvonne M. June 27, 2016
We are growing these in the garden this year. I agree with previous comments that length equates to heat! These are so yummy. I love coarse sea salt and used Maldon salt on these and it was yummy. Can't wait for the next harvest from the garden! (we have 3 plants!)!
cookinginvictoria August 16, 2011
So nice to see your recipe. Love this simple preparation, frying the peppers and then sprinkling them with salt. I just discovered padron peppers myself recently and, in fact, posted a recipe featuring them just last week. I bought some padron peppers at a local farmer's market. I'd never tried them before, but I grilled them and I really loved their spicy (but not fiery hot) flavor. The ones I used were as about 3 inches long, and I've read that the longer they grow, the spicier they get. I look forward to cooking with them again soon and trying your recipe.
Lori L. August 16, 2011
Interesting note about the length vs. heat. I'll have to separate out the shorter from the longer ones next time I cook a batch and test them for any difference. And, I'll be trying the grilling version soon too; thanks for the idea.
hardlikearmour August 3, 2011
Just made this today. We had a total of 2 spicy ones in about 1 lb of peppers. Yummy!
Lori L. August 3, 2011
Amazing. I've eaten hundreds and still haven't run across a spicy one! Thank you for your note.
wssmom July 25, 2011
Definitely must try this as soon as I get my hands on some padron peppers!
hardlikearmour July 25, 2011
Nice! Perfect classic preparation. Part of the fun in eating them is that some are spicy but most are not, so popping one in your mouth always carries a degree of surprise.
Lori L. July 25, 2011
Funny you should mention this. We didn't eat a single hot one until a friend came over and told us some were hot. We couldn't believe it until my husband bit into the very next one. It was fiery. He's had a few--and knock on wood--I still haven't. They are delicious either way though.
Panfusine July 25, 2011
wow... I could eat this with a bowl of yogurt rice!! where would one look to find padron peppers??
Lori L. July 25, 2011
Hi there!
I've seem them at Whole Foods. If you don't have a WF in your area, maybe ask your supermarket to bring them in? And, of course if you have a farmers' market you could ask a farmer to grow them. I think they are supposed to be easy to grow.
L
Panfusine July 25, 2011
I'll check at the local whole foods as well as Wegmans, Thanks!