Blistered Padrón Peppers

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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!

Blistered Padrón Peppers from (@whatsgabycookin)

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

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer
Cuisine Mediterranean
Servings 4 servings


  • 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.


  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!

  2. I wonder if I can find these here in the pacific northwest? I will keep my eyes open. They sound delicious.

    1. 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!

  3. 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 🙂

  4. 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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