Padrone Peppers Recipe

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Padrone Peppers

Contributed by: Melinda

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 grow these in my northern California garden quite productively and easily so we have them frequently during the summer and fall. I have developed a lower fat version for the sake of our health. In Spain and most recipes you find, they are cooked in immense amounts of olive oil. This one is much more restrained with all the amazing flavor of the originals.

1 lb. Padrone peppers (Pimientos de Padrone)
1-2 Tbl olive oil
Coares Kosher or Sea Salt

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

Questions about this recipe?