Name: Blistered Padrón Peppers with Sea Salt and Lemon Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Spanish
Ingredients: 1 to 2 tablespoons olive oil; 4 cups Padrón peppers; Smoked paprika (optional, to taste); 1 teaspoon flaked sea salt; Juice of 1 lemon

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Introduction

Padrón peppers are a simple yet flavorful Spanish tapas dish that’s quick to prepare. These small green peppers are blistered in olive oil and finished with sea salt and a squeeze of lemon for a bright, tasty snack or appetizer.

A white plate holds a pile of blistered green shishito peppers, each pepper showing a slightly wrinkled and shiny surface with charred dark spots from cooking, giving them a grilled look. On the left side of the plate, there is a small white container filled with coarse sea salt. In the background, placed on a white marbled surface, a lemon half is slightly blurred out of focus. The overall colors are green from the peppers, white from the plate and salt container, and yellow from the out-of-focus lemon half. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 2 tablespoons olive oil
4 cups Padrón peppers

Smoked paprika (optional)
1 teaspoon flaked sea salt

Juice of 1 lemon

Instructions

Step 1: Heat the olive oil in a large frying pan over high heat until shimmering.

Step 2: Add the Padrón peppers to the hot oil. If you like, sprinkle smoked paprika over them now.
Step 3: Cook the peppers for about 5 minutes, turning regularly to brown and blister them evenly on all sides.
Step 4: Once the peppers are nicely browned and blistered, transfer them to a serving plate.

Step 5: Sprinkle the peppers with flaked sea salt and squeeze fresh lemon juice over the top before serving.

Tips & Variations

Use fresh, firm Padrón peppers for the best texture and flavor.
If you can’t find Padrón peppers, shishito peppers make a great substitute.

For a smoky twist, try adding a pinch of smoked paprika or serve with a garlic aioli dip.
Serve immediately while warm for the best taste and texture.

Storage

These peppers are best enjoyed fresh and warm. If you need to store leftovers, place them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet to preserve their texture before serving.

How to Serve

A white plate holds a single layer of charred green peppers that are wrinkled with shiny skin and dark brown grill marks evenly scattered on each pepper. To the left on the plate, there is a small gray cup filled with coarse salt. Around the plate, three lemon halves with bright yellow skins and inner flesh sit on a white marbled textured surface, with some salt sprinkled nearby. The image is softly lit and has a clean, simple look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are all Padrón peppers mild?

Most Padrón peppers are mild, but occasionally one can be unexpectedly spicy. This adds an element of surprise when eating them.

Can I bake Padrón peppers instead of frying?

Yes, you can roast them in a preheated oven at 425°F (220°C) for about 10 minutes, turning halfway through, until blistered and tender.