Recipe byThe ZestyPlate Kitchen
Small Spanish green peppers fried in olive oil until blistered and charred, then scattered with sea salt. A moreish tapas, with the odd fiery surprise.
Blistered padron peppers might be the easiest tapas there is: peppers, hot oil and a good shower of sea salt, nothing more. Most are sweet and mild, but now and then one comes in fierce, and that little gamble is part of the appeal. Five minutes to cook, and they vanish even quicker.
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Prep 2 min
Cook 5 min
Total 7 min
Easy
Preparation
- Heat the olive oil in a large frying pan over high heat (or, if using an air fryer, heat it to 205C for 3 minutes). Fry the peppers, stirring often, for 5 minutes until blistered and wilted. They should be soft with a little char.
- Move the peppers to a serving plate and season with sea salt. Serve with dips or as part of a tapas spread.
Tips from the ZestyPlate Kitchen
- Get the pan smoking hot before the peppers hit it so they blister rather than steam.
- Don't crowd the pan. Cook in batches if you need to, or the peppers won't char.
- Salt them the second they leave the pan, while the skins are still glistening.
- Eat them hot and freshly blistered. They wait for no one.
Frequently Asked Questions
Most are mild and sweet, but roughly one in ten carries real heat. That bit of roulette is half the fun.
Yes. Toss with a little oil and air fry at around 200C for about 8 minutes, shaking once, until blistered and soft.
They sit happily on a tapas table alongside bread, olives, cheese and cured meats, or on their own with a cold drink.
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