By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
58 cal · 3 min
Spanish-Style Blistered Padrón Peppers
Recipe GLPRc14b345554de07
Quick-seared Padrón peppers with crispy, blistered skin finished with fruity olive oil and crunchy sea salt. This traditional Spanish tapa celebrates the mild, sweet flavor of fresh peppers with minimal preparation and maximum flavor.
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Ingredients
1 tablespoon canola oil
12 ounces Padrón peppers
coarse sea salt
2 tablespoons extra-virgin olive oil
Directions
Heat the canola oil in a large skillet or cast-iron pan over medium-high heat until shimmering and very hot, about 1 minute.
Add the Padrón peppers in a single layer and let them cook undisturbed for 1 to 2 minutes until the skin blisters and chars.
Toss the peppers and continue cooking for another 1 to 2 minutes, shaking occasionally, until most peppers have blistered and softened skins.
Transfer the peppers to a serving dish and immediately drizzle with the extra-virgin olive oil.
Finish with a generous pinch of coarse sea salt and serve warm while the peppers are still tender and the skin is crispy.
Comments
Padrón peppers are not a standard item at Charlotte grocers—you'll need to hunt for them at Publix or Harris Teeter's specialty produce section, or make a trip to a Latin market, which is real friction on a weeknight. The dish itself is genuinely simple and cheap once you have the peppers, just salt and oil in a hot pan, and the stated three minutes is honest for cooking; however, that assumes your peppers are already sourced. They do not keep well and are best eaten immediately after cooking, so this is a same-night appetizer, not a make-ahead meal. It's a showstopper for six people but requires planning the special ingredient run.
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