Pimientos De Padron Recipe

Wash and dry

Rinse peppers under cool running water and drain. Pat completely dry with a clean kitchen towel or paper towels — moisture prevents proper blistering.

Inspect and trim

Remove any stems that are loose or damaged. Leave stems intact otherwise (they act as a handle). If a pepper is very large, slice a small slit to help steam escape.

Heat pan

Place a cast-iron skillet or heavy frying pan on the stovetop over medium-high to high heat. Preheat for 3–5 minutes until very hot — a drop of water should sizzle and evaporate immediately.

Oil peppers

In a bowl, toss the dry peppers with the extra-virgin olive oil until lightly coated. Alternatively, brush the oil onto the peppers. Do not over-oil; a light coating is enough to promote blistering.

Blister peppers

Add the peppers to the hot, dry skillet in a single layer (work in batches if needed to avoid overcrowding). Let them sit undisturbed for 30–45 seconds so the skin chars and blisters, then use tongs to turn peppers, allowing other sides to blister. Continue turning every 30–45 seconds for 4–6 minutes total, until the skins are evenly blistered and peppers are tender but still slightly crisp. Reduce heat slightly if they begin to burn too fast.

Finish

Remove peppers to a serving bowl or platter. Immediately sprinkle with coarse sea salt and toss gently so salt adheres. Serve hot with optional lemon wedges for squeezing over.