I’ve heard it said before that eating pimientos de padrón (or padrón peppers) is like playing a game of Russian roulette—you never know how spicy a pepper is going to be until you take a bite. Yep, some of these little guys are spicy and some are not. In my experience most of them tend to be on the milder side, but every once and a while you’ll get one with a real kick.
Preparing padrón peppers is super easy, but finding the actual peppers can be a challenge. They show up at our farmers market from time to time, but when I went last Friday they were already sold out. Luckily I ran into some of these illusive peppers at a local grocery store though.
I’m not sure how easy padrón peppers are to find outside of the San Francisco Bay Area, but if you are fortunate enough to come across some, give this simple and fun recipe a try!
Pimientos de Padrón
- 1 cup padrón peppers
- olive oil
- flaky sea salt
Heat a skillet over medium-high heat. When the skillet is hot, add enough olive oil to cover the bottom of the pan. Allow the olive oil to heat up for a few minutes and then add the peppers. Cook until the pepper skins begin to blister and brown, stirring occasionally. The peppers can char quickly, so watch them carefully. Once the peppers are done, remove them from the pan and sprinkle them with flaky sea salt.
Tasty Easy Healthy Green Recipe Ratings:
| Recipe Report Card | Notes About Recipe Ratings |
|
Tasty Rating Four Chefs (Delicious!) |
Most of these peppers have a lovely mild flavor and are very tasty browned in olive oil and topped with a little salt. |
|
Easy Rating
Five Easy Chairs (Just Press Cook!) |
Very easy recipe. Just be careful not to let the peppers char too much. |
|
Healthy Rating
Four Apples (Healthy, Wealthy, and Wise) |
If you are not too excessive with the oil and salt, these peppers are not damaging. |
|
Green Rating
Four Leaves (Mother Earth Approved) |
The peppers were local and organic and the olive oil was organic. The salt has a label that says it is an organic food federation approved product, but it was produced in England. |
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