Blistered Padrón Peppers
The secret here is heat. You want the peppers to collapse and take on color quickly without turning into a mushy puree.
Commit to the smoke
If your pan isn't smoking before the peppers hit the oil, you're steaming them instead of searing them. Use a heavy skillet and stand back.
- Cast-iron skillet
- Tongs
What goes in.
- 8 ozfresh Padrón or shishito peppers, washed and thoroughly dried
- 1 tbsphigh-smoke-point oil, such as grapeseed or avocado
- 1 tspflaky sea salt, for finishing
Don't crowd the pan
Work in batches if necessary. If the peppers are stacked on top of each other, they will stew in their own moisture rather than blistering against the iron.
The method.
Dry the peppers
Pat the peppers dry with a kitchen towel; any lingering water will cause the oil to splatter violently.
Heat the pan
Place the cast-iron skillet over high heat. Add the oil and wait until it ripples and wisps of smoke appear.
Sear the peppers
Drop the peppers into the pan in a single layer. Let them sit undisturbed for 60 seconds until the underside shows dark brown blisters.
Toss and finish
Toss the peppers using tongs to blister the other sides. Remove from heat as soon as they are collapsed and charred in spots, usually after 3-4 minutes total.
Season immediately
Dump them onto a serving plate and shower them with the flaky sea salt while they are still hot.
Other turns to take.
Citrus finish
Squeeze a quarter of a fresh lime over the peppers right as they leave the heat to brighten the char.
Garlic base
Toss a smashed clove of garlic into the oil for 10 seconds before adding the peppers to infuse the fat.
When it doesn't go to plan.
Always leave the stems on; they serve as a convenient handle for eating.
If you find a particularly spicy pepper, it is purely a matter of luck—most are mild, but every dozen or so contains a surprise.
Use a splatter screen if you have one, as the skins pop when they burst.
The ones that keep coming up.
Can I use olive oil?
Extra virgin olive oil has a lower smoke point and will turn bitter at the temperatures required for a proper sear. Save it for drizzling at the very end if desired.
How do I know when they are done?
Look for the skin to wrinkle significantly and brown patches to appear. They should feel tender but still hold their shape.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe