A plate of padron peppers is always the first thing I order when I eat at a tapas restaurant, even before a glass of wine which should give you a good indication of just how much I love them. They are like the Spanish equivalent of edamame, the perfect finger food to nibble on with a cocktail or glass of wine.

I generally try to post recipes that are a bit more creative then – sautee in oil, once browned remove and serve with salt, but sometimes simple is better. I wanted to share this recipe because Padron Peppers seem to be a vegetable which a lot of people will pass in the grocery store without giving a second thought to. Please don’t, they are incredibly easy to prepare and so delicious, I promise you won’t regret tossing them into your shopping basket.

Eating a padron pepper is like playing Russian roulette, the perfect dish for those who love to gamble. When cooked, 90% of the peppers take on a mild flavour, but there is that small 10% that have quite a kick to them, almost like a chili pepper. Try to use the best quality flaked salt you can find such as fleur de sel, I find it makes a difference in bringing out the flavour of the peppers. Once you start eating these peppers you won’t be able to stop, they are very addicting. Happy snacking!

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Padron Peppers

5 from 2 votes
Cook Time 5 minutes
Total Time 5 minutes
Diets Dairy Free, Gluten/Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan


  • 4 cups padron peppers
  • 1-2 tbsp olive oil
  • fleur de sel or other flaked salt


  • Heat the olive oil in a large frying pan on high heat
  • Once the oil is heated add the peppers to the pan (be careful the oil may spatter)
  • Cook the peppers for approximately 5 minutes, turning regularly to ensure they are evenly cooked
  • Once brown and blistered, remove from the pan, place in your serving plate or bowl and sprinkle with a generous amount of salt
  • Best served while still warm. Enjoy!
Tried this recipe?Leave a comment below and let us know how it was!