Padron Pappers Recipe

Toast and grind black limes

If using whole dried black limes, heat a small dry skillet over medium heat. Toast the whole dried black limes for 1–2 minutes per side until fragrant (do not burn). Let cool, then break into pieces and grind to a coarse powder in a spice grinder or with a mortar and pestle. If using pre-powdered loomi, skip to the next step.

Combine spice salt

In a small bowl combine 1 tsp ground black lime, 1 tsp kosher salt, 1 tsp smoked paprika, 1 tsp granulated sugar, and 1 tsp smoked chile flakes. Mix thoroughly. Taste and adjust — the sugar rounds acidity and the smoked chile adds heat; adjust to taste. Set aside.

Heat pan

Choose a heavy skillet (cast iron preferred). Place over high heat until very hot, about 2–3 minutes. If your pan is prone to sticking, add 1 tsp neutral oil and swirl to coat.

Sear peppers

Add the 2 tbs extra-virgin olive oil and immediately add the Padron peppers in a single layer. Let them blister undisturbed for about 1–2 minutes, then shake the pan or use tongs to turn peppers so they blister on all sides. Continue cooking and tossing for 4–6 minutes total until the skins are well blistered and some are charred in spots. Peppers should be tender but still have some bite.

Finish in pan

When peppers are blistered and slightly softened, remove from heat. Sprinkle evenly with 1 tsp flaky sea salt while still hot so the salt sticks to the skins.

Plate and season

Transfer the blistered Padron peppers to a serving plate. Immediately sprinkle 1–1½ tsp of the smoked black lime & chili salt over the peppers (use less or more to taste). Toss gently or serve as-is so guests can pick them up.

Garnish and serve

Serve with lime wedges alongside for squeezing. Note: Padron peppers are traditionally served warm, eaten whole by holding the stem. Warn diners that occasionally one pepper can be spicy.