Padrón peppers

This is my absolute, hands down favourite beer snack. I’m a huge fan of peppers in all their forms, but there is something so incredibly moreish about these luscious little gems.

padron peppers final

Padrón peppers grow in northwestern Spain. They’re small, about 5cm (2″) long, emerald green, loaded with flavour and mostly mild. The fun, though, is that once in a while you’ll get one that burns like fire! According to wikipedia, it’s about 20% of them, but I don’t know where the contributor gets their peppers from because in my experience it’s more like 1%.

The traditional way of preparing them is just so good. So easy and so, so good.


200g (about 1/2 lb) Padrón peppers
generous tbsp olive oil
a couple of good pinches coarse sea salt


Heat the oil in a heavy skillet to really shimmering hot. Throw the peppers in and toss occasionally until they are blistered and blackened in spots – it will take about 10 minutes or so, depending on how high the heat is. They’ll look puffed in the skillet, but will wilt down once removed from the heat.

Transfer to a plate and sprinkle with salt. Serve hot.

Eat by biting the pepper from the stem.

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