Blistered Padron Pepper Recipe

veg, peppers, tapas, vegan, recipes

Blistered Padron Pepper Recipe

Wether you've had these on a sunny Spanish holiday or not, you'll love these little green peppers to share with friends and family with a refreshing drink! Padron peppers have a lovely bitterness that goes so well with olive oil and sea salt - just beware of getting the rogue hot ones!



200g Padron Peppers

Olive oil

Flakey sea salt - we use Maldon



1. Wash and dry your patron peppers before you start cooking.

2. Put a frying pan on a medium to high heat.

3. Once the pan is hot, drizzle in a little olive oil and straight away tumble in enough Padron peppers to cover the surface of the pan.

(If you have more than can fit in the pan, don’t be tempted to overcrowd the pan, you can cook these in batches and either keep them warm in the oven or serve them at room temperature.)

4. Tumble the peppers around in the pan to coat in the oil, let them char and blister for 6 or 7 minutes, turning them in the pan a couple of times while they cook.

5. You’ll notice that the peppers will puff up and turn deep brown on their skins where they’ve scorched in the pan.

6. Once they’re cooked, scoop them into a little serving dish, drizzle them with a good glue of olive oil and sprinkle them generously with flakey sea salt.