I can’t describe the flavor of a Padrón pepper – perhaps like a Poblano without the heat. Blistered skin accented by coarse salt, a taste that’s familiar but at the same time there’s a characteristic I just can’t put my finger on. This I will tell you though, they are addictive. I understand why these make a regular appearance at Spanish tapas bars. You want them small, no bigger than your thumb. Now here’s where it gets fun. They’re usually mild. Uh, huh, usually. You know where this is going. Every now and then though a fiery one sneaks onto the scene and you just can’t tell without taking a bite. If you’re a pepper head like me you live for that bite. Sometimes it happens, sometimes not but every bite is good. It takes all of 3 minutes to get these to your table. Pour yourself a big glass of white wine and treat yourself to this simple delicious Spanish treat.
Blistered Padrón Peppers
vegetable oil, enough to generously coat the bottom of a pan
1. Heat the oil to shimmering over medium high heat. Use a pan large enough to hold the peppers in a single layer
2. Add the peppers and let sit undisturbed 30 seconds. Stir and let sit 30 seconds longer. Repeat this process for a total of 3 minutes.
3. Drain the peppers on paper towels, sprinkle generously with coarse salt and serve