Grilled Padron Peppers (Pimientos de Padron)



July 1, 2016

Clint Cantwell

Recently I was introduced to a simply amazing site, La Tienda, that specializes in making the very best of Spanish cuisine readily available to US consumers. Clicking through the site, you'll find an entire section of grilling pork, tons of amazing Imberico and Serrano ham, Spanish olives, cheese, seafood, bread, and on and on and on.

One item in particular caught my eye as it is seasonal and just became available this month -- pimientos de padron (padron peppers). A spicier distant cousin to shishito peppers, these too are best when charred on the grill then served with a simple dash of Spanish olive oil and salt.

From the La Tienda site: Pimientos de Padrón are tiny fresh peppers originally from Galicia in northwest Spain. Sizzled in olive oil and sprinkled with sea salt, they have a delicious flavor and most are mild. But once in a while you will bite into a spicy pepper - the reason The New York Times coined them "Spanish Roulette!" Our Pimientos de Padrón are grown from Spanish seeds by a family farmer in the U.S. and hand harvested and shipped fresh to our customers July through October.


1 pound Padrón Peppers, washed and dried
Pinch Spanish sea salt
2 tbsp Spanish olive oil


Heat outdoor grill to high. Place peppers in a bowl, add the olive oil, and toss to coat.

When the grill is hot, place peppers on grill in a single layer. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.

Remove to a serving plate, sprinkle immediately with sea salt and serve.

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