Pimientos De Padrón (vgn) Recipe

Wash and dry

Rinse peppers under cool running water to remove any dirt. Drain in a colander and pat thoroughly dry with clean kitchen towels or paper towels — moisture prevents proper blistering.

Trim stems (optional)

If desired, trim a small bit of the stem tip from each pepper for presentation, leaving most of the stem intact so they can be held while eating. Do not cut through the body of the pepper.

Heat the pan

Place a large heavy-bottomed skillet or cast-iron pan over high heat and let it get very hot for 2–3 minutes until just beginning to smoke lightly. A properly heated pan is essential for quick blistering.

Cook the peppers

Add the olive oil and swirl to coat the pan. Immediately add the peppers in a single layer (they may overlap slightly but avoid heavy crowding). Cook, stirring or shaking the pan every 30–45 seconds to blister all sides, for 5–7 minutes until most peppers have dark brown to blackened blistered spots and are softened.

Finish and season

Remove the pan from heat. Transfer peppers to a warm serving bowl or plate. Sprinkle evenly with the coarse sea salt while still hot so the salt adheres to the blistered skin. If using, squeeze lemon wedges over the top and sprinkle toasted sesame seeds.

Serve immediately while hot as a small plate or appetizer. Guests eat peppers whole (stem as a handle), discarding seeds if they bite into a hot one — most are mild but occasionally a pepper can be spicy.