Blistered padron peppers

This is one of the easiest things you will ever make. In fact, it’s not even really a recipe, more of a good idea, which is why this post is so short. It tastes of mediterranean holidays overlooking a marina while the sun beats down on your face.

Are padron peppers spicy?

No. Well kinda. Not usually. The vast, vast majority of padron peppers cannot be considered hot. However, there is a bit of a russian roulette element to them as they can get up to 2,500 scovilles, which is about as hot as Tabasco sauce. So far, I’ve never come across one that’s been particularly spicy and in the grand scheme of chillies it’s still on the lower end of the scale, but you’ve been warned, they’re out there.

More from Mildred’s Kitchen

Five ways to eat blistered padron peppers:

  1. Cook in advance and take along as part of a picnic.
  2. Serve ahead of a meal with almonds, olives and a cold glass of sherry (very Spanish).
  3. Mix into a salad.
  4. Eat alongside your favourite small plates as part of a tapas extravaganza.
  5. Blister them on the bbq between the corn on the cob and chicken wings (or whatever you happen to have on there).
Blistered padron peppers

Blistered padron peppers recipe

Serves 2

Preparation time: 5 minutes

Cooking time: 10 minutes


  • 250g padron peppers
  • Big pinch of Maldon’s smoked sea salt (use unsmoked if you can’t find any)
  • Olive oil


  1. Wash and dry your padrons while you heat some olive oil in a pan. You want it to be nice and hot. I recommend using a cast iron pan over a medium-high heat for this due to the way they hold the heat nice and evenly, but if you don’t have one just turn the heat up a notch.
  2. Add the padrons to the pan and stir from time to time. You want to skin of the peppers to be a little charred in places, but we aren’t removing it so you don’t want them to be black all over.
  3. Once the skin is blistered and the flesh is tender, take the padron peppers of the heat.
  4. Salt generously. I love using smoked salt here as it makes it a little different and brings out the smokiness you’ve just added by blistering them.
  5. Mix and serve.

Tip: it’s easier to combine the salt in a bigger pan then in a smaller serving dish.

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