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Pan-Roasted Padrón Peppers

Photo: Annabelle Breakey; Styling: Emma Star Jensen
Total time 10 mins
Yield Serves 4 to 6
The classic way to enjoy Padrón peppers, this appetizer is as good at room temperature as hot. You can also make this recipe with small sweet peppers, adding a sprinkle of red chile flakes. 


  • 2 tablespoons extra-virgin olive oil
  • 12 ounces (about 5 cups packed) Padrón peppers or 18 oz. mini sweet peppers
  • 1/4 teaspoon red chile flakes (optional)
  • 3/4 teaspoon kosher salt

Nutrition Information

  • calories 57
  • caloriesfromfat 72 %
  • protein 0.8 g
  • fat 4.8 g
  • satfat 0.7 g
  • carbohydrate 3.9 g
  • fiber 0.6 g
  • sodium 193 mg
  • cholesterol 0.0 mg

How to Make It

  1. Heat a large, heavy frying pan (not nonstick) or cast-iron skillet over medium-high heat until pan is very hot, about 2 minutes. Add oil and heat until just beginning to smoke. Add peppers (and chile flakes, if using sweet peppers) and cook, stirring occasionally, until blistered in places, 1 1/2 to 2 1/2 minutes. Season with salt.