It’s happening. It’s time. They are back and I’m ready. Padrón peppers are my favorite veggie this time of year and like most things, I’ve been hoarding them at the farmers market!! Blistered Padrón Peppers here we come!
You gotta be quick when you find these beauties at the market – people are snatching these 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 10 being hot, similar to Shishito peppers. (and if you’re ever with me at a restaurant and we order Shisito peppers, it’s probably best that we each order our own, because I could literally eat pounds of those by myself.) Anyway, back to the Padróns…
Padróns are super easy to prepare. I just sauté them in a little olive oil and then season them with flakey salt, I use Maldon and call it a day! Maybe a little lemon juice for some acid! These Padróns peppers are also more “meaty” if you will, compared to the Shishito.
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 are pretty much the easiest thing to prepare.
Blistered Padrón Peppers
- 3 cups Padrón peppers
- 3 tablespoons olive oil
- Maldon salt
- 1 lemon juiced
- Rinse the Padrón peppers and then pat dry.
- Add the olive oil in a large cast iron pan over high heat. Once the oil shimmers, add the Padrón peppers and let them sauté until they are blistered on both sides, about 5-7 minutes.
- Remove from the oil and season with salt and lemon juice. Serve immediately.