Japanese Shishito and Spanish Padrón peppers are slightly spicy and are delicious blistered in extra virgin olive oil. Toss in cherry tomatoes if you have them and blister those as well.
Shishitos are usually mild, about 1 in 10 is medium-spicy. Padróns are also mild with a chance of about 2 in 10 being medium-spicy.
They make a wonderful appetizer or side dish.
EQUIPMENT: cast iron skillet
Blistered Spanish Padrón Peppers
Cuisine: SpanishDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
5
minutesIngredients
2 tablespoons extra virgin olive oil, divided
1 lb Padrón or shishito peppers
1 lb small, sweet cherry or grape tomatoes (optional)
sea salt
Directions
- Heat 1 tablespoon olive oil in a cast iron skillet over high heat until it shimmers.
- Add peppers and optional tomatoes in a single layer. You may have to cook them in two batches.
- Cook without moving until blistered on bottoms.
- Shake the skillet and continue to cook, stirring occasionally, until well blistered all over.
- Transfer peppers to a serving plate. Season with salt. Drizzle with extra-virgin olive oil. Serve immediately.
