Pimientos de Padrón or Padron Peppers in English are a small green mild pepper that originate from the Padrón region of Galicia in North-western Spain, bordering Portugal to the north.
Course Appetizer
Cuisine Spanish
Keyword padron peppers, Spanish tapa
Cook Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 2servings
Calories 146kcal
Author Hannah Healy
Ingredients
1/2lb.Padron peppers about 1.5 cups
2tbspoil*
coarse sea salt to taste
Instructions
Wash the peppers and make sure they are dry. In a small cast iron skillet heat the oil on medium heat, wait a minute for it to get hot.
Put the peppers in the skillet and let them brown on one side for a minute or two, then turn them over to brown on the other side.
Once they're sufficiently browned, remove them from the pan and place on a plate. Sprinkle with coarse sea salt and enjoy immediately!
Notes
*A note on the oil: For this recipe you will want an oil that can withstand high heat. I used avocado oil because it is good for high heat/frying. I try to avoid canola and vegetable oils (read why). I think ghee might also work, but I haven't tried that yet.