Padron Peppers

Padron peppers have been popping up at all my local farmers markets recently – but they are literally there for like 10 minutes and then their disappear. People are snatching these little peppers up like hot cakes! Last week I made an extra effort to get to the farmers market super early so I could be one of the lucky ones. These bite sized peppers are pretty mild in taste, with about 1 in 5 being hot, similar to Shisitos. (and if you’re ever with me at a restaurant and we order Shisitos, it’s probably best that we each order our own, because I could literally eat pounds of those by myself.) Anyway, back to the Padrons…

Padrons are super easy to prepare. I just saute them in a little olive oil and then season them with flakey salt, I use Maldon, and a pinch of red pepper flakes if I’m feeling daring! These Padron peppers are also more “meaty” if you will, compared to the Shisito.

The bottom line is that they are awesome, and if you see them around your farmers market you should absolutely pick some up and give them a go! They make for a perfect appetizer or light snack and take pretty much the easiest thing to prepare.

 
Padron Peppers

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: serves 4

Ingredients

  • 2 cups Padron peppers
  • 3 tbsp olive oil
  • flaky salt
  • red pepper flakes (optional)

Instructions

  1. Rinse the Padron peppers and then pat dry.
  2. Add the olive oil in a large cast iron pan over high heat. Once the oil shimmers, add the padron peppers and let them saute until they are blistered on both sides.
  3. Remove from the oil and season with salt and red pepper flakes
  4. These also do GREAT on the grill! So if you're already outside grilling up some late summer grub, thread the Padrons on a skewer and let them grill for a few minutes on each side until blistered. Then throw on some salt and eat!
http://whatsgabycooking.com/padron-peppers/

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16 thoughts on “Padron Peppers

  1. I found some padron peppers in my local grocery store over the weekend and I was wondering what I should do with them – now I know! They look delicious!

    • I was in Portland, Oregon last week and Padrons were being sold at the various farmers markets I went to and I found them this week in Vancouver, BC as well! I also bought some plants and tried to grow them myself this year…not too much success, only 3 peppers so far!

  2. These are so good! I actually ate a big plate of them last time I was in your neck of the woods (I feel like every restaurant carries them there!)and enjoyed every last one of them! Thanks for showing me how to make these at home Gaby :)

  3. While traveling Spain and Portugal recently my wife and I could not get enough of Padron green peppers–the best and most tasty appetizer (tapas) EVER! The problem is we cannot find them in the U.S. and the only source (in Williamsburg, VA.) is always “out of stock”. Do you know of any other source(s) where we might purchase these little gems on a regular basis? We live in Central Kentucky and I have never seen them in any of our supemarkets
    or specialty markets. If you can provide me with information that leads my palate to these
    wonderful “little gems” I will be most grateful!

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