If you’ve never had a padron pepper, give this tasty little, green pepper a try. They’re at lots of farmers’ markets, pack tasty flavor, and are easy to cook. If you can cook them outside during the summer, even better. No hot kitchen for you!
We love them for an appetizer and if you travel to Spain, they’re on every menu. They’re small little peppers, picked before they get too large – or too spicy.
Padron peppers make an easy, healthy snack. Summer time is perfect for padrons – especially if you grow them in your garden. They are super easy to grow, too.
Ask for ‘padron pepper’ plants at specialty gardening stores. They love the hot sun so find a spot to plant them that faces south. Pick when they’re small and cook them up for appetizers or your dinner. Or your healthy snack.
- 1-2 Tablespoons of olive oil
- 12-24 each padron peppers
- sea salt or kosher salt
- Heat pan over medium to high heat.
- Add olive oil and heat until shimmering.
- Add peppers – carefully – so the oil doesn’t splatter.
- Cook several minutes stirring often until blistered on all sides and not completely wilted.
- Remove from pan and sprinkle with sea salt and serve warm.
If you have a cast iron skillet, cook your peppers in there. Cast iron can get really hot and retains the heat well. That’s what you want for cooking these little green peppers.
Have you ever had padron peppers? Do you love them as much as I do?
Go Gingham related links:
Very easy and tasty white bean dip
Corn and black bean salad – made with dried beans
How to roast red peppers or food you’re supposed to burn
How to roast tomatoes freshly picked from the garden – so good!