Best Pick: Cooking with Padron Peppers


Best Pick: Cooking with Padron Peppers
Posted July 1, 2015

It's pepper season and the padron pepper is a market favorite. These bright green peppers are one of the mild chile peppers but, short of eating one outright, some can be a bit spicy. The saying goes, "Os pementos de Padrón, uns pican e outros non" ("Padrón peppers, some are hot, some are not). These small chiles can be used in a variety of ways.

  • Simple frying or sauteing is the best. Add olive oil to a hot pan, toss in a big handful of washed and dried padron peppers and cook until blistered. Remove from pan and toss with salt. Serve.
  • Toss with olive oil and salt and add to your outside barbecue grill until browned.
  • Mix with olive oil and salt and lay in a single layer on a cookie sheet fitted with foil. Roast at 400 degrees for about a half hour or until skin is blistered.

All the padrons in these basic recipes can be fried, roasted or grilled with other vegetables, too. Cooked padrons can be added to salads, used as pizza or focaccia toppings, added to sandwiches or just eaten out of hand. Be sure to stop by the farmers' market and pick up a big bag because you're going to love them!

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