The Musette: Padron peppers

A Spanish classic, these blistered little peppers offer an unbridled taste of sunshine on a plate and can be cooked from scratch in an instant. It’s hardly a recipe but it’s certainly one of our favourites once the peppers become available. It’s a dish best eaten with one’s fingers. Just watch out for the occasional spicy hot one!

Ingredients (serves 2)

  • 2 tbsp olive oil
  • 250g (9 oz) padron peppers
  • juice 1/2 organic lemon
  • sprinkle sea salt


1.Place a large frying pan over a high heat and add the olive oil. Once shimmering hot, tip in the padron peppers and cook for 3-5 minutes, tossing regularly, until blistered all over.

Padron peppers

2. Squeeze over the lemon juice, add a big pinch of sea salt and transfer to a serving platter. Enjoy as part of a larger array of tapas dishes, or alone with an ice-cold glass of sherry or txakoli.



9 Comments on “The Musette: Padron peppers

  1. That is, unfortunately, the kind of peppers we don’t get in Denmark. Living in a small country has its advantages, but also its drawbacks. We simply don’t have that much of a choice, quite understandably.

    Liked by 1 person

  2. They sound delicious Sheree. We discovered the great taste of poblano peppers last year so my husband planted some this year. I have never heard of pardon peppers.

    Liked by 1 person

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