By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
77 cal · 3 min
Spanish-Style Blistered Padrón Peppers
Recipe GLPRbb1e5545402ed1
Quick and simple Spanish tapas featuring fresh Padrón peppers seared in hot oil until their skins blister and char, then finished with a drizzle of premium olive oil and a sprinkle of coarse sea salt. This traditional dish showcases the sweet, mild flavor of these small peppers with just a hint of spicy heat in some bites.
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Ingredients
1 tablespoon neutral oil, such as canola or grapeseed
12 ounces Padrón peppers, whole and uncut
Coarse sea salt, to taste
2 tablespoons extra virgin olive oil
Directions
Heat the neutral oil in a large skillet over high heat until it is very hot and begins to shimmer, about 1-2 minutes.
Carefully add the whole Padrón peppers to the hot skillet in a single layer. Let them sear undisturbed for 1-2 minutes until the skins begin to blister and darken.
Stir the peppers and continue cooking for another 1-2 minutes, shaking the pan occasionally, until most of the pepper skins are charred and blistered on all sides.
Transfer the blistered peppers to a serving plate and immediately drizzle with the extra virgin olive oil.
Sprinkle generously with coarse sea salt to taste and serve while hot.
Comments
Padrón peppers are a hard stop in Charlotte—they don't stock reliably at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger; you would need a specialty Spanish or international market, which is a real second trip for a weeknight appetizer. The actual hands-on time is honest at 3 minutes, but you need to factor in shopping time and the fact that this is a same-night dish with no leftovers. Cost per serving is low if you find the peppers (roughly $2–3 per pound, so maybe $1–1.50 per serving once you account for six people), but that assumes you can source them. This works as a tapas course or small bite for a dinner party where you plan ahead, not as a casual weeknight vegetable.
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