The green Padrón peppers (pimientos de Padrón) originate from Padrón in Galicia, Spain, but the popular peppers are also grown at other places in Spain and in several other countries around the world. Padrón peppers have a rather mild, slightly bitter taste, which becomes smooth and a little sweet when sauteed. Though watch out, because for some reason, some Padrón peppers are very hot, and there is no way to tell, before biting it. I am one of those that thinks it makes them even more fun to eat:)
The sauteed peppers are a wonderful snack, sprinkled with salt flakes and nothing else, but they are also delicious with a little bit of lemon or lime and soy sauce. Good as a beer snack or as part of a tapas table, but also delicious as a side dish.
How to make Blistered Padrón Peppers
1 tablespoon good olive oil
Padrón peppers or other small green peppers that are not too hot, such as Japanese shisito peppers.
Heat the olive oil in a pan and fry the peppers over medium-high heat. The first time I made the peppers, I overcooked them, and they became soft and sloppy. I know some people prefer them that way, but to me they are better when cooked al dente, so 3-4 minutes on the hot frying pan should be enough.
When the peppers start getting brown blisters, you need to pay attention, because then they are almost done.
Place the peppers in a bowl or on a tray, sprinkle with salt (and lemon juice and soy sauce if you wish) and serve immediately.