Pimientos De Padrón Recipe

Wash and dry

Rinse the padrón or shishito peppers under cool water. Drain in a colander and pat thoroughly dry with kitchen towels or let air-dry. Removing surface moisture is important so they blister rather than steam.

Prep pan and oil

Select a large heavy-bottomed skillet (cast iron or stainless steel) that allows a single layer of peppers. Add 2 tablespoons of extra-virgin olive oil to the cold pan and then place the pan over medium-high heat until the oil shimmers but does not smoke (about 1–2 minutes).

Add peppers to blister

Add the dried peppers to the hot oiled pan in a single layer. Let them cook without moving for 1–2 minutes so the skins blister and char. Shake the pan or use tongs to turn peppers every 30–45 seconds so they blister on most sides. Total cooking time is 5–7 minutes, until most peppers have popped and are evenly blistered with some blackened spots.

Finish in pan

If a few peppers are large or stubborn, press them gently with a spatula so they contact the hot surface. Once blistered, remove the pan from heat immediately to avoid overcooking and bitter flavors.

Transfer the hot peppers to a serving dish. While still hot, sprinkle evenly with 1 teaspoon coarse sea salt (or to taste). If using, finish with a small pinch (about 1/2 teaspoon) of smoked sea salt for extra flavor. Serve immediately with lemon wedges on the side for diners to squeeze if desired.

Notes: Padrón peppers are traditionally mostly mild with the occasional hot one. Serve as a tapas-style appetizer. Leftovers can be refrigerated up to 2 days but are best eaten fresh.