Blistered Padrón Peppers
These small, bright green peppers are best treated with minimal fuss. They rely entirely on the contrast between the fire-kissed exterior and the soft, steam-cooked flesh inside.
Don't crowd the pan.
Use a heavy-bottomed skillet so you can maintain intense heat. If you pack the peppers in too tightly, they will steam instead of char.
- Cast iron skillet
- Tongs
What goes in.
- 1 lbfresh Padrón peppers
- 1 tbsphigh-smoke point oil like avocado or grapeseed
- 1 tspflaky sea salt
Dry heat is your best friend
Do not stir them for the first two minutes. Let the bottom side turn brown and bubble before you move them.
The method.
Dry the peppers
Pat the peppers completely dry with a towel. Any moisture left on the skins will cause them to steam rather than sear.
Heat the oil
Place the skillet over high heat. Add the oil and wait until it shimmers and just begins to whisper smoke.
Sear the peppers
Drop the peppers into the pan in a single layer. Leave them undisturbed until the bottoms show deep brown or blackened blisters.
Flip and finish
Toss the peppers using tongs. Continue cooking for another 2–3 minutes until the skins are wrinkled and charred on all sides.
Season and serve
Remove from heat immediately and scatter the flaky salt over them. Serve on a plate while they are still hot.
Other turns to take.
Lemon Zest
Finish with a light dusting of fresh lemon zest to brighten the earthiness of the char.
Garlic Infused
Toss in two smashed cloves of garlic during the last minute of cooking, then remove them before serving.
When it doesn't go to plan.
Most Padróns are mild, but every batch usually contains one or two spicy ones; consider it a game for your guests.
Do not remove the stems; they act as a handle for eating them by hand.
If you have leftovers, they do not reheat well, so only cook what you intend to eat immediately.
The ones that keep coming up.
How do I know when they are done?
Look for the skin to deflate and turn a mottled, blistered color. They should look collapsed and slightly shriveled.
Can I use olive oil?
Extra virgin olive oil has a low smoke point and can turn bitter under the high heat required for this dish. Use a refined oil for the sear, or drizzle a high-quality olive oil on top just before serving.
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