Padron Pappers (v+) Recipe

If using whole dried black lime (loomi), break it into pieces and remove any large pithy seeds. Toast the dried lime pieces in a small dry skillet over medium heat 1–2 minutes until aromatic (do not burn). Remove and let cool.

Using a spice grinder, small food processor, or mortar and pestle, grind the toasted dried lime pieces to a coarse powder. Add smoked Maldon (or smoked sea) salt, flaky sea salt, smoked paprika, chili flakes, and granulated sugar. Pulse or crush together until evenly combined but still slightly textured. Taste and adjust—add more chili for heat, more smoked salt for extra smoke, or a pinch more sugar to balance. Transfer to a small bowl and set aside.

Wash and thoroughly dry the Padron peppers. Trim any long stems if needed, leaving a short stem intact so they can be picked up easily.

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 2 tbs extra-virgin olive oil and swirl to coat. When the oil shimmers, add the peppers in a single layer (it’s fine if they overlap slightly).

Cook, stirring or tossing occasionally, until the skins are blistered and blackened in spots and the peppers are softened, about 6–8 minutes. Rotate peppers so they blister evenly; reduce heat slightly if oil starts to smoke heavily.

When peppers are blistered and tender, turn off the heat and immediately sprinkle the coarse sea salt over them. Toss briefly to coat in the salted oil.

Transfer the hot peppers to a serving plate. Lightly drizzle the optional 1 tsp olive oil over the peppers if desired.

Sprinkle the smoked black lime and chili salt evenly over the peppers to taste. Start with about 1/2 tsp and add more if desired — the mixture is concentrated. Serve immediately with lime wedges on the side for squeezing.

To eat: squeeze a little lime (if you like), then bite the pepper from the stem end and discard the seed cluster if you encounter a hot one (roughly 1 in 10 peppers can be spicy).