Blistered Padrón Peppers with Sea Salt

Whole Padrón peppers blister quickly in a hot cast-iron skillet, then get flaky sea salt and optional lemon for an easy Spanish tapas plate.

20 min

4 appetizer servings

Ingredients

1 1/2 lb whole Padrón peppers, stems attached

1 1/2 tbsp extra-virgin olive oil, divided

1/2 tsp flaky sea salt

1 small lemon, cut into wedges (optional)

1/4 tsp smoked paprika (optional)

12-inch cast-iron skillet · Kitchen towel · Tongs · Splatter screen · Serving plate

Avoid excess splatter

The peppers must be completely dry before they touch the hot oil; add them with tongs and keep a splatter screen nearby.

Serve while warm

Bring the plate straight to the table so the blistered skins stay glossy and the salt remains crisp.

01. Rinse peppers and dry them thoroughly, since water on the skins makes hot oil spit.

02. Heat a 12-inch cast-iron skillet over high heat for 3 minutes, until it radiates strong heat.

03. Swirl in olive oil to make a thin film; wait for it to shimmer without smoking.

04. Add half the peppers in one layer and sear undisturbed for 2 minutes, using a splatter screen if needed.

05. Turn every 30 to 45 seconds for 2 to 3 minutes, until blistered but still holding shape.

06. Cook the remaining peppers in a single layer, adding remaining oil if the skillet looks dry.

07. Season the warm peppers with flaky sea salt and optional smoked paprika so it clings to the skins.

08. Serve immediately while warm, with lemon wedges for guests who want a squeeze of juice.