PadronPeppers

Padrón Peppers

Some Are Hot, and Some Are Not

In Spain you find them in tapas bars as pimientos de Padrón. But until this summer you would be hard pressed to find them locally. Now many local farmers are growing and selling these delicious little peppers. Picked when they are small, most are sweet and mild, but every so often you’ll encounter one with fiery heat. Eating them is a bit like a pepper roulette!

Try them the way they are served in Spain, where they are quickly fried in olive oil and sprinkled with coarse sea salt. Serve them whole—pick them up by the stem, and eat the pepper leaving the stem. If you can’t find Padrón peppers, you can substitute small Shishito peppers.

Pimientos de Padrón Tapas

Makes 4 servings

  • Olive oil
  • 30–40 small Padrón peppers (or Shishito peppers)
  • Coarse sea salt

Add enough olive oil to a medium skillet to generously cover the bottom, and heat over a medium flame. Add the peppers, and fry in the hot oil. Stir or turn the peppers, and cook just until they are slightly browned and blistered. Sprinkle with a good coarse sea salt and serve immediately.

Share on FacebookTweet about this on TwitterPin on Pinterest
Categories Appetizers

Fall 2017

Eat Local Challenge
YouTube Channel

Upcoming Events

  1. 01

    Eat Local Challenge

    October 1 - October 31
  2. 20

    Gelato Festival

    October 20 - October 22
  3. 21

    Saturday Fishermen’s Market at the SB Harbor

    October 21 @ 6:00 am - 11:00 am
  4. 21

    Real Men Cook

    October 21 @ 6:00 pm - 9:00 pm
  5. 23

    Santa Barbara County Craft Beer Week

    October 23 - October 29

Recent Pins

Follow Me on Pinterest