Ever find yourself craving a savory snack that’s as exciting as a game of culinary roulette? Let me introduce you to one of my favorites: blistered Pimientos de Padrón, where every pepper promises a delightful surprise with just the right hint of saltiness.
Pimientos de Padrón can be so simple and yet so flavorful. With just a drizzle of olive oil and a sprinkle of flaky sea salt, this dish can come alive.
These peppers are not only a delightful appetizer but also pack a good dose of vitamins and antioxidants, making them a nutritious snack choice.
Pimientos De Padron Recipe Ingredients
- Pimientos de Padrón: These small green peppers are rich in vitamins, notably vitamin C, and add a mild heat to dishes.
They have a unique feature where most are mild, but occasionally a pepper surprises with spicy heat.
- Olive Oil: A heart-healthy fat rich in antioxidants, it enhances the peppers’ flavor and aids digestion.
Extra virgin olive oil is especially revered for its purity and robust taste.
- Flaky Sea Salt: Enhances natural flavors with its delicate crunch, adding a mineral-rich finish.
It provides essential trace minerals that enhance the dish’s overall flavor profile.
Pimientos De Padron Recipe Ingredient Quantities
- 8 ounces (225 grams) Pimientos de Padrón
- 1 tablespoon olive oil
- Flaky sea salt, to taste
How to Make this Pimientos De Padron Recipe
1. Prepare a large skillet or frying pan by heating it to medium-high.
2. Include 1 tablespoon of olive oil in the pan and permit it to reach a heat state that is precisely shimmering and not a whit into the smoking sign. This is a good oil factor.
3. When the oil is hot, toss in the Padrón peppers in a single layer, ensuring they do not overlap.
4. For approximately 2-3 minutes on one side, cook the peppers until they start blistering and browning.
5. With tongs, turn the peppers and cook for 2-3 minutes more, letting the other side blister.
6. Take the peppers out of the pan and put them on a serving platter.
7. Liberally add flaky sea salt to the peppers to taste.
8. Gently toss the peppers so that they are all evenly coated in salt.
9. Let the peppers cool a little for a minute or two before serving.
10. Immediately serve the Padrón peppers as an appetizer or side dish.
Pimientos De Padron Recipe Equipment Needed
1. Large skillet or frying pan
2. Measuring tablespoon
3. Tongs
4. Serving platter
FAQ
- What are Pimientos de Padrón?Originally from the Padrón region of Spain, Pimientos de Padrón are small green peppers that pack a surprising amount of flavor. They’re mostly mild, but every now and then, you’ll get one that has some serious heat.
- How do I cook Pimientos de Padrón?Sauté them simply in olive oil over medium heat until they blister and become tender, 3-5 minutes.
- Can I use any other type of pepper?The classic recipe requires Pimientos de Padrón, but you can use other kinds of mild peppers. Just know that the quality of taste and level of occasional heat may differ, depending on what you use.
- Do all Pimientos de Padrón peppers pack heat?The majority of Pimientos de Padrón are mild, but around 1 in 10 peppers can be surprisingly spicy.
- What should I serve with Pimientos de Padrón?An excellent tapas dish is made with them and often served with cold drinks or alongside cheese and cured meats.
- How do I store leftovers?Place any cooked Pimientos de Padrón in an airtight container in the refrigerator, where they will keep for up to 2 days. If serving, reheat gently and enjoy.
Pimientos De Padron Recipe Substitutions and Variations
Shishito peppers can substitute for Pimientos de Padrón.
You can replace olive oil with sunflower oil or avocado oil.
Flaky sea salt can be replaced with kosher salt.
Pro Tips
1. Select Fresh Peppers: When choosing Pimientos de Padrón, look for firm, bright green peppers without any blemishes. The fresher the peppers, the better they will blister and flavor the dish.
2. High-Quality Olive Oil: Use a good quality extra virgin olive oil for the best flavor. It enhances the taste of the peppers and contributes to the overall authenticity of the dish.
3. Avoid Overcrowding: Cook the peppers in batches if necessary to ensure they are in a single layer. Overcrowding can prevent them from blistering evenly and may steam rather than fry them.
4. Experiment with Extra Flavors: For a slight twist, consider adding a pinch of smoked paprika or a squeeze of fresh lemon juice after cooking for an extra depth of flavor.
5. Warm Serving: Serve the peppers while they are still warm for the best texture and taste. If they’re left too long before serving, they might lose their crispness.
Pimientos De Padron Recipe
My favorite Pimientos De Padron Recipe
Equipment Needed:
1. Large skillet or frying pan
2. Measuring tablespoon
3. Tongs
4. Serving platter
Ingredients:
- 8 ounces (225 grams) Pimientos de Padrón
- 1 tablespoon olive oil
- Flaky sea salt, to taste
Instructions:
1. Prepare a large skillet or frying pan by heating it to medium-high.
2. Include 1 tablespoon of olive oil in the pan and permit it to reach a heat state that is precisely shimmering and not a whit into the smoking sign. This is a good oil factor.
3. When the oil is hot, toss in the Padrón peppers in a single layer, ensuring they do not overlap.
4. For approximately 2-3 minutes on one side, cook the peppers until they start blistering and browning.
5. With tongs, turn the peppers and cook for 2-3 minutes more, letting the other side blister.
6. Take the peppers out of the pan and put them on a serving platter.
7. Liberally add flaky sea salt to the peppers to taste.
8. Gently toss the peppers so that they are all evenly coated in salt.
9. Let the peppers cool a little for a minute or two before serving.
10. Immediately serve the Padrón peppers as an appetizer or side dish.
