Tuesday, September 22, 2009

How to make Padrón Peppers

Recipe for Padrón Peppers

(Pimento de Padrón, named after the region in Spain where they are grown)

Plate full of peppers
Spanish Olive Oil
Sea salt in flakes
Heat the olive oil (about a 1/2 cup per pound) until hot and toss in the peppers until the skins just start to separate from the pepper, but do not turn brown, about 2 minutes. Quickly drain them and pat them dry with paper towels, then sprinkle sea salt over them and serve.

Warning: There is a peculiarity of these peppers, called the Russian Roulette Effect. Every once in a while (some say one in 50, others one in 100+, I seem to get three in every plate!), you get a spicy one, and they can be very hot. Keep a cold glass of Sangria nearby.


  1. I LOVE Padron Peppers. I was addicted in Spain, usually eating far more than my fair share and walking across town to get them.

    And I found a source, thanks to Wallpaper magazine of all places. At least a source if you live near Portland. Check it out:


  2. Thank you! I crave this peppers after our trip to Spain and so happy to find out a supply is close to our home town of Seattle.

  3. In my never-ending search for Padron Pepppers, I'm happy report that I have found a source from Happy Quail Farms in Palo Alto, California. You can even order online!

    Here is their contact information:
    804 Green Street
    East Palo Alto, CA 94303