Skip to main content
Epicurious
Bon Appétit

Blistered Padrón Peppers

4.7

(9)

Image may contain Plant Animal Seafood Food Sea Life Lobster and Vegetable
Blistered Padrón PeppersDitte Isager

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you'll bite into a wickedly hot one.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

2 tablespoons olive oil
1 pound Padrón or shishito peppers
Flaky sea salt (such as Maldon)

Preparation

  1. Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.

TagsSpanishEuropeanShishito PepperVegetableSideStarterDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickEasyFryBon Appétit

See Related Recipes and Cooking Tips

Read More
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.