Pimientos del Padrón
This has to be the ultimate appetizer for aperitivo hour. The peppers are full of flavor, simple to prepare, low in calories, salty and playful (1 in about 7 is smoking hot). These peppers were originally discovered by the conquistadores in Mexico and brought back to Spain and planted by monks in the northern town of Padrón in Galicia.
Ingredients
- 1 pound of Padrón peppers
- Extra virgin olive oil
- Coarse sea salt
Instructions
- Heat a carbon steel or cast iron pan over high heat until smoking.
- If using a very seasoned pan you may not need oil. For stainless steel, add a few tablespoons of oil along with the peppers.
- Sauté over high heat for 6-8 minutes, turning frequently with tongs.
- We want the peppers to become soft and slightly caramelized.
- Transfer to a platter and dress liberally with your best quality olive oil.
- Apply a generous amount of coarse salt and toss well. Serve immediately or at room temperature.
💡 James' Tip
About 1 in 7 Padrón peppers will be unexpectedly hot — that's part of the fun! Use a very hot pan for the best blistered char.
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Learn to make Pimientos del Padrón and other Spanish tapas in James' hands-on cooking class in San Francisco.
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