Pimientos de Padrón: Blistered Peppers with Sea Salt
Inspired by techniques from Serious Eats.
Small green Padrón peppers blistered in a smoking-hot pan until charred and just tender, then finished with olive oil and flaky sea salt.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Dry. Pat the peppers completely dry with a clean towel. Any water left on them makes the hot oil spit and steams the skins instead of blistering them.
- 2
Heat. Heat the neutral oil in a large cast-iron pan over high heat until it just begins to smoke. A very hot pan chars the skins before the flesh turns soft.
- 3
Blister. Add the peppers in a single layer, in two batches if needed, and leave them alone for 30 seconds, until blackened in spots underneath. Then toss and turn them for 1-2 minutes more, until blistered all over and just softened but still bright green.
- 4
Finish. Tip the peppers onto a plate, drizzle with the olive oil and scatter with the flaky salt. Eat at once, holding them by the stem.
Storage
Best eaten straight from the pan. Leftovers keep in the fridge for 2 days and are good chopped into eggs or salads. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large cast-iron frying pan
- tongs
- serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 107 kcal |
| Protein | 0.7 g |
| Carbohydrate | 3.9 g |
| of which sugars | 2 g |
| of which free sugars | 0 g |
| Fat | 10.3 g |
| of which saturates | 1.2 g |
| Fibre | 1.4 g |
| Salt | 0.73 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
