Padrón peppers are one of my favourite side dishes to eat and I buy them any time I see them in the market. They’re great because they cook so quickly and require almost no effort to make a tasty vegetable dish. Here’s some tips on how to cook Padrón peppers.
What are Padrón Peppers?
Originating from Padrón, Spain, these small peppers are mostly green but can also be orange, yellow and sometimes red. They are sweet and mild but there’s a catch. 10% of the peppers are actually spicy and this makes eating them a bit like the game Russian Roulette as there is no way to tell which are actually hot.
So it’s an adventure eating these and definitely fun to share. And don’t worry the spicy ones are not that hot.
How to Cook Padrón Peppers
If you’ve never done this before, don’t worry, it’s really easy.
To cook the peppers all you have to do heat them in a little bit of oil until the skin starts to blister. Once the skin browns a little on the outside they will expand like balloons. Once this stage begins, season them with a coarse sea salt and they’re ready to go. That’s it!
The cooking process takes maybe 2-3 minutes total depending on their size. Taste one before serving as they should be soft with a tiny bit of crunch. The coarse salt add a wonderful texture to these delicious peppers.
It’s important to add the garlic and ginger at the end so it doesn’t burn.
What about Shishito Peppers?
Shishito peppers can be prepared the same way but will cook even faster. Just like padrón peppers, 1 in 10 of them are hot and spicy.
- frying pan
- 200 g Padrón peppers
- ½ clove garlic
- 1 tsp ginger
- 20 ml olive oil
- sea salt to taste
- Maldon salt to finish or fleur de sel
- First rasp the garlic and the ginger into a small bowl with half of the olive oil. Mix
- Fry the peppers over medium heat until they swell up. Season with salt as soon as the oil has covered them. Cook until they swell and break down slightly, approx. 5-10 minutes.
- Add a spoonful or two of the ginger/garlic mix and turn off the heat. Serve in a big bowl and garnish with a little crunchy Maldon sea salt.