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Skillet Fried Padron Peppers

The Padron pepper is a famous Spanish heirloom said to have been brought back to Spain from Mexico by Franciscan monks in the 18th century.


1 basket Pardon peppers; small young peppers (the larger pardon peppers can get quite spicy)
1 tablespoons olive oil


  1. Rinse peppers and pat dry, leave the steams on. Add oil to a large cast iron or nonstick pan over high heat.
  2. Add the peppers and sauté until they are blistered on all sides, about 3-5 minutes.
  3. Transfer to a bowl and sprinkle with salt. Serve as an appetizer or side.