Padrón peppers (also known as Spanish pimientos de Padrón), are my favorite kind of green peppers because they are crispy, mild-tasting, and occasionally give you a spicy surprise! These beautiful peppers come from the ‘capsicum’ family (better known as bell pepper in the US), and this preparation is my favorite way to eat them (and they are my husband’s favorite healthy snack!). Rumor has it that the peppers grown towards August/September tend to contain more capsaicin (spiciness) than the ones of June/July.
All I know is that when spring and summer comes around, I go hunting at local farmer’s markets for these gorgeous peppers. If any of you have kids, let it be known that I fed these to my 8-year-old nephew who was visiting from India, and he LOVED them. His mom claims that he usually doesn’t eat vegetables, so moms out there, maybe this is your answer to getting your kids to eat some greens.
2 cups of raw padron peppers, washed and dried
1 tablespoon extra virgin olive-oil
Kosher salt, to taste
freshly cracked black pepper, to taste
fresh lemon juice
Heat a skillet over medium-high heat. Add extra-virgin olive oil and add padrón peppers. Sprinkle with the salt, pepper, and lemon juice and cook for approximately 5 minutes, stirring every other minute. You want to let the peppers blister a little, so don’t worry if some sides are blackened (that’s when they are most delicious!).
Take them off the heat, sprinkle with more salt, if desired, and enjoy hot! Note: Don’t eat the stems, but use them to hold the hot peppers while you eat 🙂 Enjoy! 🙂