Padron peppers are Luis Castelero’s pride and joy. He grows Padron peppers at his ranch in Lake County, California and likes to serve them in the purest way which is using the following recipe that he shared with me. It goes something like this, blistered in a heavy skillet coated with olive oil and then simply salted with the best sea salt you can get your hands on. Take hold of a stem and bite into the pepper, the small ones in one bite and the larger ones maybe in two. They literally melt in your mouth with a small amount of salty heat chasing a lingering Padron pepper flavor as you grab the next one and the next one..
The following recipe makes a fair amount, enough to fit comfortably into a good size frying pan, which in turn fills up a dinner plate to serve as a killer appetizer. My husband and I easily polished off the whole amount last night. While it’s always more fun to enjoy Padron peppers up at the ranch with friends and a good bottle of wine on a hot Lake County Summer’s night, here’s Luis’ recipe- the next best thing. I wish I could share the peppers too.
Perfectly Fried Padron Peppers
- Total Time: 7 minutes
- Yield: 4 servings 1x
Description
These Padron peppers melt in your mouth with a salty heat and lingering pepper flavor, making them an irresistible appetizer.
Ingredients
- 2 generous cups of Padron peppers
- 1-2 tablespoons olive oil
- Sea salt for sprinkling
Instructions
- Heat 1-2 tablespoons of olive oil in a large, heavy skillet over medium-high heat until the oil is hot and shimmering.
- Add the Padron peppers to the skillet in a single layer. Cook and stir the peppers for about 5 minutes, or until the skin is brown and blistered, turning occasionally to ensure even cooking.
- Once the peppers are blistered, remove them from the pan and place them on a serving plate.
- Sprinkle the peppers generously with sea salt to taste.
- Serve immediately, enjoying the peppers by holding the stem and biting into them.
Notes
Use the best quality sea salt for optimal flavor. Serve immediately for the best taste and texture. These peppers are perfect with a glass of wine on a warm evening. If you can’t find Padron peppers, shishito peppers can be used as a substitute.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 1
- Sodium: 200
- Fat: 4
- Carbohydrates: 4
- Fiber: 2
- Protein: 1
- Cholesterol: 0
Received these in my Fruit Guys CSA box and used this recipe…one word…AMAZING! My hubby and I gobbled them up and now I’m wondering where I can find them locally (San Jose)…I’ll be on the lookout at all the farmer’s markets!
Grow my own from seed year after year in the greenhouse down here on the south coast of England. We play ‘Russian roulette peppers’ with them as appetisers :-)
This was EXACTLY what I needed. Tasted just like Blue Plate in San Francisco (where I fell in love).
Thank you for sharing.
-Elliot
You might also try blackening the peppers in a hot cast iron skillet without oil, then adding the extra virgin and salt in a separate serving bowl. This allows faster cooking without burning the oil! P.S. there seems to be plenty of natural oils to prevent sticking…
I just had these peppers for the first time today at a restaurant in Saint Helena and immediately fell in love with them. I also live in Lake County and know Luis. Had know idea he grew these peppers. Think I need to pay him a visit. I’ll bring the wine!
We discovered padron peppers in Spain last summer and loved them. So much that I found some seeds on the internet and am growing them at home. There are flowers on the plants right now, and I can’t wait for peppers.
Love these peppers. Had them this way at The Market Bar in SF and they were incredible. Need to find them here in Seatle.
^Seattle. Silly fat fingers
Hi, My son tried these today and sent me the recipe on your website, from afar. Will be looking for Padron peppers tomorrow so we can enjoy as well. Thanks for a marvelous idea for appetizer.
Yeah! Thanks for the recipe. I just received some padron peppers in my CSA box. Never seen them before and wasn’t sure what to do with them.
You saved me. :) Glad to have found your post!
Just picked a handful of the first padron peppers from my garden. This is just the recipe I was looking for. Thanks! Looks like you feature some wonderful recipes on your blog. Yum!
I’ve seen Spaniards deep fry these things. However, I actually prefer slow cooking in a small amount of oil, very low heat, for about 30 minutes per side. Be gently!
I would really love to try these peppers! Welcome to Honest Cooking, Patty :)
I absolutely love them. I live in London, we get them here (v expensive spanish imports) but what is sold here lacks that one in ten explosive pepper that blows yr head off when u much into it.
Out of interest is what Mr Castelero grows tame or fiery ???
Regards
VS
These peppers have a slight amount of heat, I would say tame. Thanks for your comment, I love padron peppers too.
Hi Patty
We have just returned from a holiday in Tenerife and I fell in love with padron peppers. Can you advise if there is anyway of storing them or do they have to be eaten immediately after cooking
Hi Val
I also live in London, I grow my own peppers from
ones I fetched back from Portugal.They were grown in
northern spain “Padron”. As you say every one in ten
Blows your head off.I get a good crop every year, but do grow them in a greenhouse.
To get seeds for growing,allow the peppers to ripen
(go red)and dry, plant them the following year.
Good Luck
Hi Patty, so great to see you here :) You now have me craving these beauties…they look fantastic!
Thanks Alisha;-)
Hi Patty, So great to see you becoming a contributor! As I read your article my taste buds tingled and my mouth began watering. What a delicious treat. Now how to get my mouth to stop watering;)
Thanks for your support Nancy;-)