Salted Padron Peppers

I first ate Padron Peppers on our honeymoon in Barcelona. These beautifully plump, charred, usually mild peppers are served across the region as everything from a bar snack to fine dining. They are salted and naturally sweet but part of their appeal is the Russian Roulette of whether you’ll get a super hot one. We eat them as a snack with a beer so that if we get a hot one there’s a drink on hand to quell the burn.

My first padrons served as part of a braised short rib dish in Barcelona

Three years ago Paul and I started growing padrons and this year our harvest was really good. The good news is that you don’t have to grow your own as this dainty veggie is now available in a lot of UK supermarkets from the middle of September until the end of October.

padron peppers
vegetable oil
coarse salt

  • Put a heavy duty frying pan on a medium high heat with a glug of oil. Add the peppers to the pan and the skins will blister. Turn the peppers after a couple of minutes and blister the other side. Grind over generously with coarse salt.
  • Remove the peppers and place onto kitchen roll to blot the excess oil then serve. Eat the peppers whole as a salty snack with beer.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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