Ingredients
Method
- Prep the peppers: Wash and thoroughly dry the padrón peppers — any moisture left on them will cause dangerous oil splatters when they hit the hot pan. Trim off any tough stems with kitchen shears if needed.
- Heat the skillet: Place a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat and add the olive oil. Let the oil get hot enough that it shimmers but doesn't smoke — about 2 minutes.
- Blister the peppers: Add the peppers in a single layer, working in batches if your pan is small. Don't crowd them — they need room to touch the pan directly. Cook undisturbed for 1 minute until you see the first dark brown spots forming.
- Toss and continue cooking: Toss the peppers with tongs or shake the pan, then let them cook another 2-3 minutes until most are blistered and slightly wrinkled. The key is letting them develop those brown spots rather than rushing to flip everything constantly.
- Add garlic near the end: When about half the peppers have good browning (around minute 3), scatter in the sliced garlic. Cook another 1-2 minutes until the garlic is fragrant but not burnt — it should be golden, not dark brown.
- Finish and serve: Remove from heat, immediately sprinkle with kosher salt and flaky sea salt. Squeeze lemon juice over the top while they're still hot so the acid cooks slightly into them. Transfer to a serving dish and eat warm.
Nutrition
Notes
I've been making these peppers for years now, and they hold their place in my kitchen rotation because they're one of those dishes that always works — no matter what's happening around them.
The first time I served them at a small gathering, someone asked for the recipe before the plates were even cleared. That's when I knew this was more than just an appetizer; it was something worth keeping around.