Today I have a quick and fun recipe for you– with a video tutorial! (I know, I’m nervous and excited about that.) We love Pimientos de Padron, and I couldn’t believe how simple they are to make. You should be making these all summer, in my opinion.All you need is some peppers, a pan, oil, and coarse salt. Plus about five minutes of your time. Here’s a video demo that I hope you enjoy. As I mention there, you can do this with any chile that is mild enough for you to eat plain– ortega chiles come to mind, and I’m sure many of you have some favorites that would do well here. The peppers we had at the feria were bigger ones, they were also good!
How to Make Pimientos de Padron
Here’s the recipe, if you like them more in written format:
What You’ll Need:
- Padron Peppers (also known as shisito), or another chile
- oil for pan-frying: avocado and ghee are my top picks, olive oil is most traditional, and bacon grease would probably be pretty delicious
- coarse sea salt, or kosher salt
- a cast iron skillet or stainless steel frying pan (a pan with a non-stick coating would not work well here)
What to Do:
- Wash your peppers, and dry them well.
- Heat your skillet/ frying pan over high heat, and add the oil.
- Pan-fry the peppers over high heat, until blistered all over, and slightly charred.
- Place your cooked peppers on a serving plate, and sprinkle with salt. Serve right away– you want them to be enjoyed warm!
Do you think you’ll make a batch of Pimientos de Padron? We’ve had them a couple of times recently alongside some gazpacho and slices of manchego cheese, for a light dinner on a hot evening. So perfect!Are there any other types of cooking tutorials you’d like to see in video form?