Pan-Roasted Padrón Peppers
Padrón peppers are at their best when blistered in a hot pan with a small amount of oil until the skins char and soften, then finished with a heavy hand of sea salt. The goal is to catch them just as they collapse, retaining enough structure to be picked up by the stem while the flesh becomes silky.
Watch the heat and choose your oil
Use a high-smoke point oil like grapeseed or avocado to ensure the peppers char before they steam. Do not crowd the pan; if the peppers are piled on top of one another, they will boil in their own moisture instead of roasting.
- Heavy-bottomed cast iron skillet
- Tongs
What goes in.
- 8 ozfresh Padrón peppers
- 1 tbsphigh-smoke point oil
- 1 tspflaky sea salt
Achieving the Char
Get the skillet smoking hot before adding the peppers. You are looking for blackened spots on the skin; these provide the smoky depth that contrasts with the bright green flesh.
The method.
Prep the peppers
Wash the peppers and ensure they are thoroughly dry. Moisture on the skin will cause them to splatter violently in the hot oil.
Heat the pan
Place the skillet over high heat until you see faint wisps of smoke. Add the oil and tilt the pan to coat the bottom evenly.
Sear
Toss the peppers into the pan in a single layer. Let them sit undisturbed for 60 to 90 seconds until the underside is blistered and dark brown.
Turn
Use tongs to flip the peppers. Continue cooking, shaking the pan occasionally, for another 2 minutes until the skins are wrinkled and the peppers have softened significantly.
Finish
Transfer to a serving plate and immediately sprinkle with sea salt while they are still glistening with oil.
Other turns to take.
Lemon-Garlic
Toss the finished peppers with a tiny squeeze of fresh lemon juice and a pinch of finely grated garlic.
Smoked Paprika
Add a light dusting of pimentón after salting for an extra layer of earthiness.
When it doesn't go to plan.
Serve immediately while hot; they lose their texture quickly as they cool.
Keep the stems on—they act as a handle for eating them in one or two bites.
Most Padróns are mild, but keep a drink nearby just in case you pick the one rogue spicy pepper.
The ones that keep coming up.
How do I know if they are done?
The skins should be shriveled and blackened in patches, and the peppers themselves should look slightly deflated.
Can I use olive oil?
Extra virgin olive oil can burn at these temperatures. Use a refined oil for the sear, or finish with a drizzle of high-quality olive oil after removing them from the heat.
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