Yoribang
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Pimientos de Padrón

Small green peppers blistered in olive oil and sprinkled with sea salt. Some are hot, some are not.

Serves 4

Prep 5 min

Cook 6 min

Pimientos de Padrón
Photo: Gordito1869, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 1/2 lb padrón peppers
  • 2 tablespoons olive oil
  • 1 teaspoon flaky sea salt

Steps

  1. Step 1. Heat the oil in a large pan over medium-high heat.

  2. Step 2. Add the peppers in a single layer and cook for 4 to 6 minutes, turning, until blistered and soft.

  3. Step 3. Move to a plate and sprinkle with the salt.

  4. Step 4. Serve hot and eat them by the stem.

Where this recipe comes from

Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.