This past weekend at the farmer’s market I found some delicious padron peppers. Padron peppers are originally from Spain and typically eaten as tapas. Eating padron peppers can be a little like roulette since they range in spiciness from mild like a bell pepper to a tad less spicy than a jalapeno. My favorite way to eat them is simply pan roasted and tossed with olive oil, sea salt, and pepper.
Roasted Padron Peppers
- 1 lb. padron peppers
- 2 tbsp. olive oil
- Generous amount of sea salt and black pepper
- Optional: Juice of 1 lemon
- Heat the olive oil in a heavy duty skillet. Once hot add the peppers.
- Cook the peppers until browned and blistered on all sides. It will likely take around 8 minutes total.
- Toss with sea salt and pepper.
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