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Padrone Peppers
Know as Pimientos de Padrone in Spain where we first had these amazing treats. One
of the most fun things about them is that occasionally you get a hot one!
We were always hoping to be the lucky individual who got the approximately
one hot pepper on each serving tray.
I now grow these in my northern California garden and they're a wonderful dish during the summer and fall. My version here is lower fat for the sake of our health.
What you need
- 1 lb. Padrone peppers (Pimientos de Padrone)
- 1-2 Tbl olive oil
- Coarse Kosher or Sea Salt
How to make it
- Heat a cast iron skillet over medium heat (skillet should be large enough for a
single layer of the peppers)
- Brush off peppers if from your garden - wash and dry if you purchase
them
- Cut stems down slightly, but to not trim off - the stems/caps
are used to hold while eating
- Place dry peppers into a bowl and drizzle with olive oil
- Mix well with a spoon or your hands to coat all surfaces well
- Drop into hot skillet and cook quickly, turning to get
brown/black and blistered on all sides
- Remove peppers to a warm serving tray and sprinkle liberally
with coarse salt
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