Padrón peppers are delicious and they are also like a little game of surprise – most of these are mild but ever fifth one is hot. This can be especially amusing if somebody at your dinner is likely to break out into hiccups when they bite into a spicy pepper. (Ahem, Scott!)
Traditionally these are fried in a skillet but we find them just as delicious when tossed with a little olive oil and grilled. Add some good salt to finish and that’s all you need. They practically melt in your mouth, yum. If you have not encountered these yet, I somehow got to adulthood without being introduced, I recommend you seek some out soon.
A shout out to Maggi who introduced me to these a few years back! Also Shishito peppers are similar, every tenth one is hot.
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11 responses so far ↓
1 Jen // Jul 8, 2014 at 6:17 pm
Ha! I’ve never heard of this, and now I want it :D
2 megan // Jul 8, 2014 at 6:27 pm
Do try it if you find them! They taste a little bit like popcorn if you accidentallyonpurpose char them a bit.
3 megan // Jul 8, 2014 at 8:40 pm
Just for posterity I’ll note that the meal pictured, though not exactly expertly photographed, was very satisfying. It was also entirely low carb, except for the wine. Obviously.
Smoky Spicy yogurt marinated chicken kebabs, paprika is always welcome.
Grilled Padron Peppers.
Cauliflower Rice, or as we were referring to it during this meal: Cauliflower Cous Cous.
4 Lisa // Jul 9, 2014 at 4:10 pm
I was first introduced to these at the Spanish Table (market for all things from Spain) in Berkeley. I bought a bag, sauteed them up and was hooked from that moment on. They add so much fun to a tapas party! I’ve since seen them at Berkeley Bowl and the Farmer’s Market in the SF Ferry Building. I also found seeds on Amazon and grew my own last year. This year they even had seedlings at Whole Foods.
5 Tina // Jul 9, 2014 at 10:23 pm
This is something new to me, definitely wanna try it.. Thanks a lot..
6 sprizee // Jul 10, 2014 at 10:47 am
I don’t know why it never occurred to me to make these at home. For some reason in my head I had relegated these to the fancy, seasonal only specials chefs flaunt on their daily specials board. I bet they’d be great oven roasted too. Thanks for reminding me about these and inspiring me to roast some up at home. <3
7 megan // Jul 10, 2014 at 11:57 am
Sprizee – I thought they might be super special too but I’ve gotten them on my last two trips to my (very small) PCC market. Report on how the oven roasting goes, I bet it’ll be great.
8 megan // Jul 10, 2014 at 11:58 am
Lisa – Oooh, I have never been tempted to grow peppers until now. I have a plan for next summer, thanks!
9 sprizee // Jul 10, 2014 at 5:04 pm
Good idea Lisa! These are totally going in my garden next year.
10 Katie // Jul 15, 2014 at 1:17 pm
You’ve read my mind. We’ve got Padron and Shishito peppers growing in the yard this year. We tried to plant mildest to hottest and the first ones off the plant threw us off.
11 Kate // Aug 28, 2014 at 7:54 pm
haha I totally know what you mean about every 5th one being hot. Happened to me recently with what I thought would be an innocent cubanelle pepper + hummus snack. Eek!
Great idea to grill/fry them.
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