Spanish & Portuguese · Snack · Lunch · Dinner
Blistered Padrón Peppers
Pimientos de Padrón
Small green Padrón peppers seared hot until blistered and soft, then finished with flaky sea salt. It is a classic Galician tapa, and most bites are mild, with the occasional fiery one.
- Prep
- 5 min
- Cook
- 6 min
- Total
- 11 min
- Serves
- 4
Calories come from: Carbs 26% · Fat 70% · Protein 4%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- about 40 peppers250 gPadrón peppers
- 1 tbsp14 gextra virgin olive oil
- 1/2 tspflaky sea salt
- 1/2 lemon30 glemon wedges (optional)
Steps
- 1
Rinse the peppers and dry them very well with a clean towel, leaving the stems on.
- 2
Heat a large heavy frying pan or cast-iron skillet over medium-high heat for about 2 minutes, until very hot.
- 3
Add the olive oil and swirl it to coat the pan.
- 4
Add the peppers in a single layer, working in two batches if needed so they sear rather than steam.
- 5
Cook for 4-6 minutes, turning often with tongs, until the skins are blistered and charred in spots and the peppers are slightly collapsed.
- 6
Transfer the peppers to a serving plate.
- 7
Scatter the flaky sea salt over the hot peppers straight away.
- 8
Serve warm with lemon wedges for squeezing if you like, and hold the peppers by their stems to eat.
Swaps, storage and make-ahead
Swaps
- Use shishito peppers if you can't find Padrón peppers; they blister the same way and are usually mild.
- Swap the extra virgin olive oil for a light olive oil or avocado oil if you prefer a more neutral flavour at high heat.
- Use coarse kosher salt instead of flaky sea salt if that's what you have, using a little less since it tastes saltier by the pinch.
- Replace the lemon wedges with a light drizzle of sherry vinegar for a sharper, more traditionally Spanish finish.
Storage
These are best eaten fresh and hot, as they turn soft and lose their blistered texture on standing. Refrigerate any leftovers in a covered container within 2 hours and use within 3 to 4 days, reheating in a hot pan until steaming; they don't freeze well.
Make ahead
Rinse and thoroughly dry the peppers up to a day ahead and keep them in the fridge wrapped in a clean towel, then sear just before serving.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Blistered Padrón Peppers in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (67 g) | Per 100 g | |
|---|---|---|
| Calories | 42 kcal | 63 kcal |
| Protein | 0.5 g | 0.7 g |
| Carbohydrates | 2.9 g | 4.3 g |
| of which sugars | 1.5 g | 2.2 g |
| Fiber | 1.1 g | 1.6 g |
| Fat | 3.5 g | 5.2 g |
| of which saturated | 0.5 g | 0.7 g |
| Sodium | 293 mg | 437 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
