Blistered Padrón Peppers
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These blistered padrón peppers are a quintessential Spanish tapas dish, celebrated for their simplicity and vibrant flavour. Prepared quickly in a hot frying pan, the skins become beautifully charred and smoky while the flesh softens. Part of the charm lies in the culinary gamble; while most of these vibrant green peppers are mild and sweet, you will occasionally come across one that packs a surprising punch of heat.
As a versatile vegan starter or side dish, they are best served warm with a generous scattering of flaky sea salt to enhance their natural earthiness. Whether you are hosting a summer garden party or looking for a quick savoury snack to enjoy with a cold drink, this recipe delivers maximum impact with minimal effort. Simply grab them by the stem and enjoy the authentic taste of the Mediterranean at home.
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Ingredients for Blistered Padrón Peppers
2 tablespoons olive oil
450g Padrón or shishito peppers
Flaky sea salt (such as Maldon)
How to make Blistered Padrón Peppers
Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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