Blistered Padrón Peppers with Flaky Salt

Why You’ll Love This Recipe

• Big, smoky flavor in minutes with just three ingredients.
• Classic Spanish tapas vibe at home—simple, social, and fun.
• Mostly mild with the occasional sneaky hot one that keeps things exciting.
• Pairs with anything from a crisp white wine to grilled meats.

Grocery List

• Produce: 12 oz Padrón peppers, 1 lemon (zest/wedges), 1 garlic clove (for optional aioli), fresh parsley (optional garnish)
• Dairy: Greek yogurt (optional, for a lighter aioli)
• Pantry: Extra-virgin olive oil, flaky sea salt, mayonnaise (for aioli), sherry vinegar, smoked paprika

Full Ingredients

Pimientos de Padrón

• 12 oz (340 g) Padrón peppers, stems on
• 2 tbsp (30 ml) extra-virgin olive oil
• 3/4 tsp flaky sea salt (plus more to taste)

Optional Finishes

• 1 tsp finely grated lemon zest or 1 tsp sherry vinegar
• 1/4 tsp smoked paprika
• Lemon wedges, for serving
• 1 tbsp chopped flat-leaf parsley (optional)

Optional Quick Lemon-Garlic Aioli (for dipping)

• 1/2 cup (120 g) mayonnaise or plain Greek yogurt
• 1 small garlic clove, finely grated
• 1 to 2 tsp fresh lemon juice
• 1 tsp extra-virgin olive oil
• Pinch of salt

Step-by-Step Instructions

Step 1: Wash and dry the peppers

Rinse the Padrón peppers and pat them completely dry with clean kitchen towels. Any surface moisture can cause oil to spit and will inhibit good blistering. Leave the stems attached; they make a perfect handle for eating.

Step 2: Preheat the pan and oil

Set a 12-inch cast-iron or heavy stainless-steel skillet over medium-high heat for 2 minutes. Add 2 tablespoons olive oil and heat for 30 to 45 seconds, swirling to coat. The oil should shimmer and thin out; if measured, aim for about 350–375°F (177–190°C). If you have an infrared thermometer, the pan surface will read roughly 425–450°F (218–232°C).

Step 3: Blister the first batch

Add about half the peppers in a single layer. They should sizzle on contact. Cook undisturbed for 2 to 3 minutes until blistered and charred in spots. Resist the urge to move them—stillness builds that signature smoky char.

Step 4: Flip and finish

Toss or flip the peppers and cook another 2 to 3 minutes until most are softened and slightly collapsed but still bright green in places. Adjust heat as needed to maintain vigorous sizzling without scorching. Transfer to a bowl and immediately sprinkle with about half the flaky salt.

Step 5: Repeat and season

Blister the remaining peppers the same way, adding a teaspoon more oil if the pan looks dry. Transfer to the bowl and sprinkle with the remaining salt. Toss to coat so the salt clings to the oily, wrinkled skins.

Step 6: Finish and serve hot

For a citrusy lift, add 1 teaspoon lemon zest or splash in 1 teaspoon sherry vinegar; toss. Dust with smoked paprika and parsley if you like. Serve immediately with lemon wedges and, if desired, a small bowl of quick lemon-garlic aioli for dipping.

Pro Tips

• Dry is key: water causes splatter and blocks blistering. Thoroughly towel-dry peppers.
• Use high, even heat: a preheated cast-iron skillet gives the fastest, deepest char.
• Do not pierce peppers—steam escapes and can cause hot oil to spit.
• Season after cooking so the salt stays crunchy and the peppers don’t weep moisture.
• Work in batches; overcrowding steams the peppers instead of blistering them.

Variations

• Shishito Swap: Use shishito peppers with the exact method and timing.
• Grill or Broil: Toss peppers with 2 tbsp oil and salt; grill over medium-high (450°F/232°C) in a grill basket, 3 to 5 minutes, tossing once. Or broil on a preheated sheet, 6 inches from the element, 4 to 6 minutes, turning once.
• Garlic-Chip Finish: Slice 2 garlic cloves thinly; gently crisp them in 2 tbsp oil over medium heat, 2 to 3 minutes. Remove chips, increase heat, blister peppers in the garlic oil, then top with the chips.

Storage & Make-Ahead

Best served immediately. If you have leftovers, cool and refrigerate in an airtight container for up to 2 days. Reheat in a hot skillet with a touch of oil for 1 to 2 minutes to re-crisp and revive the char. You can wash and dry peppers up to 1 day ahead and refrigerate uncovered on a towel-lined tray. Mix the aioli up to 3 days in advance.

Nutrition (per serving)

Approximate for peppers, oil, and salt only: 80 calories; 7 g fat; 3 g carbohydrates; 1 g protein; 0 g added sugar; 250–350 mg sodium (varies with salt).