I make Padron Peppers with just four ingredients, and the one-in-ten roulette of spicy surprises turns them into a playful party gamble.

I can’t resist the tiny drama of Padrón peppers and a splash of canola oil; they come to the table glossy, smoky and a little dangerous. Every so often one of them hits with real heat, turning a bite into a mini gamble, and thats the whole point.

People search for Padron Peppers because that unpredictable kick makes a simple snack feel like theater. You’ll find this all over Authentic Spanish Tapas Recipes for a reason.

Its quick, loud, and oddly elegant, the kind of dish that makes you look like you planned something clever even if you barely tried.

Ingredients

How To Make Padron Peppers (Pimientos De Padrón)

• Padrón peppers: small, mostly mild but sometimes hot, bright, slightly grassy flavor
• Padrón nutrition: low calorie, good vitamin C and fiber, tiny protein and carbs
• Canola oil: neutral taste, high smoking point, mainly healthy unsaturated fat
• Extra virgin olive oil: fruity, aromatic, adds richness, full of heart healthy monounsaturated fats
• Flaky sea salt: crunchy finish, draws out pepper flavor, enhances natural sweetness
• Combined: simple ingredients make a fast, tasty tapas snack, often served with cold beer

Ingredient Quantities

• About 1 lb (450 g) Padrón peppers whole
• 2 tablespoons canola oil
• 1 to 2 teaspoons extra virgin olive oil
• Flaky sea salt, about 1/2 teaspoon

How to Make this

1. Rinse about 1 lb (450 g) Padrón peppers and pat them very dry, leave the stems on so people can pick them up like finger food.

2. Preheat a large cast iron or heavy skillet over high heat for 3 to 4 minutes until it’s nearly smoking, you want it blazingly hot.

3. Add 2 tablespoons canola oil and swirl to coat the pan, heat the oil until it shimmers, careful it can spit.

4. Add the peppers in a single layer, dont overcrowd the pan or they’ll steam instead of blister, cook in batches if needed.

5. Toss or shake the pan every 30 seconds with tongs until most peppers are blistered and charred in spots, about 6 to 10 minutes total depending on heat.

6. Transfer peppers to a serving dish, drizzle 1 to 2 teaspoons extra virgin olive oil over them while they’re hot.

7. Sprinkle flaky sea salt, about 1/2 teaspoon, then serve immediately. Note: about 1 in 10 peppers is super spicy so warn your guests, its part of the fun.

Equipment Needed

1. Large cast iron or heavy skillet, big enough for a single layer of peppers
2. Long metal tongs for tossing and shaking the pan
3. Measuring spoons, at least 1 tablespoon and 1 teaspoon
4. Small bowl or ramekin for the olive oil and flaky sea salt
5. Serving dish or platter to transfer the hot peppers onto
6. Kitchen towels or paper towels to pat the peppers very dry
7. Heatproof mitts or potholders, the pan gets insanely hot dont touch the handle with bare hands
8. Timer or your phone/watch to keep the 30 second toss rhythm

FAQ

How To Make Padron Peppers (Pimientos De Padrón) Recipe Substitutions and Variations

• Padrón peppers: use shishito peppers if you want pretty much the same vibe, they’re mild with the occasional spicy one. If you want more heat try small jalapeños, or for a sweeter softer bite use cubanelle or banana peppers.
• Canola oil: swap with grapeseed oil or sunflower oil for a neutral high smoke point option, or plain vegetable oil if that’s what’s on hand.
• Extra virgin olive oil: for cooking you can use a lighter olive oil or avocado oil, and if you just want a finishing drizzle try a good walnut oil or light toasted olive oil for nuttier flavor.
• Flaky sea salt: use kosher salt or Maldon salt if you can, coarse sea salt works too. If you only have fine table salt use about half the amount because it’s saltier by volume.

Pro Tips

1) Dry them like your life depends on it. Even tiny water drops will make the pan steam and you wont get those good blisters. Use a salad spinner or pat with paper towels and let them sit a few minutes so the skin is totally dry.

2) If you’re doing a lot at once, heat two pans or work in true batches so the pan stays screaming hot. Also use a high smoke point oil like avocado or grapeseed if you want less smell and less burnt taste, and have a splatter screen or long tongs handy cause hot oil will spit.

3) Wanna avoid the one-in-ten bomb peppers? Cut a tiny slit near the stem of one or two before cooking to check heat, or remove a few seeds/pith if youre nervous. Another easy fix: serve yogurt or aioli on the side, it calms the fire fast.

4) Finish smart: drizzle a good fruity extra virgin olive oil, then add flaky salt right off the heat. For a bright twist try a little lemon zest or a quick grind of smoked paprika. If you need to keep them warm for guests, a 200°F oven for a few minutes works without turning them soggy.