How to Cook Padron Peppers

Padron Peppers Go Gingham

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!

Healthy snack peppers Go Gingham

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.

Spanish padron peppers Go Gingham

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.

Padron pepper to cook Go Gingham

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.

How to Cook Padron Peppers
Recipe Type: Appetizer
Cuisine: Spanish
Author: Sara Tetreault
Prep time:
Cook time:
Total time:
Serves: 4-6
These little green peppers are a summer favorite! Have them while traveling in Spain or cook them at your house. They’re easy and very tasty!
  • 1-2 Tablespoons of olive oil
  • 12-24 each padron peppers
  • sea salt or kosher salt
  1. Heat pan over medium to high heat.
  2. Add olive oil and heat until shimmering.
  3. Add peppers – carefully – so the oil doesn’t splatter.
  4. Cook several minutes stirring often until blistered on all sides and not completely wilted.
  5. Remove from pan and sprinkle with sea salt and serve warm.
Every once in awhile, one of the padron peppers will be extra hot. They are like that.

Spicy padron peppers Go Gingham

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!

8 thoughts on “How to Cook Padron Peppers

  1. OMG–I was given some shishito peppers and blistered them up last night. Sprinkled them with a high quality garlic sea salt and a squeeze of lime. Practically died standing at the stove eating them!
    These Padrons will do the same for all.


    1. Hi Letty!
      Yes, you will love these – especially since you already have the blistering of peppers down pat!
      Enjoy and happy summer eating to you ~
      Thanks for writing in – so great seeing you last month!


  2. I’ve never heard of padron peppers. My hubby likes hot peppers, I like sweet peppers, and miracle of miracles, my daughter developed a taste for sweet peppers over the winter! Now if only we could convert our son … anyway, are padron peppers more hot or sweet?


    1. Kris, they are hot but not too hot. Well, every once in awhile there is a hot one! They’re fun to eat, too. Just grab by the stem and pop into your mouth. My kids love them!! ๐Ÿ™‚ Interesting that your daughter started liking peppers in the winter. That’s fun when their palates develop!


  3. Will look for these at the store. Maybe next year I’ll add them to my container garden. Thanks, Sara!


  4. Hi Vanessa!
    These would do really well in a container. They start small at the base and then get wider – and they need staking. We ate the first few and they are so tasty! Enjoy and happy summer planting to you!!


  5. I do not remember Padron Peppers when we visited Spain a few years ago – I guess we shall have to return!
    At the Corvallis Farmer’s Market today I picked up some small (2″ diameter) Early Girl Tomatoes and spied some baskets of Padron Peppers. Based on your blog I got a pint to try. I just made the easiest pasta sauce for one: 2 tomatoes sliced in half and placed cut side down in a small skillet, 1 minced clove garlic, 4 or more Padron peppers stemmed and sliced in half, a pinch of salt and 1 TBSP olive oil. Bring to a sizzle over medium heat, cover and reduce heat to medium low and cook until the tomatoes melt down (about 6 minutes). Add 1 serving of cooked pasta to the pan and blend. The peppers added a bright green flavor and color.


    1. Meg, you MUST go back to Spain! ๐Ÿ™‚ only if you take me along!!
      Your recipe sounds absolutely delicious! So glad you picked them at the farmers’ market and that you whipped them into a recipe already. Very nicely done!
      Hope you’re enjoying summer and all of this hot weather. Try growing padrons – they love hot, dry sun. Ours are facing south and already producing tasty little peppers.
      Thanks for writing in and sharing your recipe with us!


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