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How to Make Pan-Roasted Padron Peppers with Salt
Pan-roasted Padron peppers with salt is a simple and delightful dish that highlights the unique flavor of Padron peppers. These small green peppers are known for their mild, slightly sweet flavor, with the occasional spicy kick.
5 min prep time
5 min cook time
4servings
2 ounces peppers
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Step-By-Step Instructions:
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Heat a large, heavy skillet or frying pan over medium-high heat. Add 1–2 tablespoons of olive oil, depending on your preference and the size of your skillet.
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When the oil is hot and shimmering, add the Padron peppers to the skillet. You can leave them whole with the stems on. Let the peppers cook, undisturbed, for about 3–5 minutes or until they start to blister and char. Use tongs to turn them occasionally, so they cook evenly.
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Once the Padron peppers are tender, blistered, and slightly charred, remove them from the skillet and transfer to a serving plate.
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While the peppers are still hot, generously sprinkle them with coarse sea salt.
Nutrition facts
4 Servings
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Serving Size
2 ounces peppers
- Amount per serving Calories 90
- % Daily value*
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Total Fat
7g
9%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 150mg 7%
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Total Carbohydrate
5g
2%
- Dietary Fiber 1g 4%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 1g
- Potassium 193mg 4%
Ingredients
Padrón peppers
8 oz
olive oil
2 tbsp
sea salt (flaky)
1/4 tsp
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