Blistered Padrón Peppers

Finished padron peppers

Padrón peppers are one of my favourite side dishes to eat and I buy them any time I see them in the market. They are great because they cook so quickly and require almost no effort to make a tasty vegetable dish. Here’s a recipe for blistered Padrón peppers slowly fried in olive oil and finished with ginger and garlic.

What are they?

Originating from Padrón, Spain, these small peppers are mostly green but can also be orange, yellow and sometimes red. They are sweet and mild but there’s a catch. 10% of the peppers are actually spicy and this makes eating them a bit like the game Russian Roulette as there is no way to tell which are actually hot. So it’s an adventure eating these and definitely fun to share. And don’t worry the spicy ones are not THAT hot 😉

Raw padron peppers

Finished padron peppers

Blistered Padrón Peppers

A delicious way to prepare Padrón peppers. Fried in olive oil until they colapse and finished with ginger and garlic. Quick to make, healthy and vegan.
5 from 1 vote
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Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 2
Cost: $5


  • frying pan
  • microplane


  • 200 g Padrón peppers
  • ½ clove garlic
  • 1 tsp ginger
  • 20 ml olive oil
  • sea salt to taste
  • Maldon salt to finish or fleur de sel


  • First rasp the garlic and the ginger into a small bowl with half of the olive oil. Mix
    Garlic and ginger in olive oil
  • Fry the peppers over medium heat until they swell up. Season with salt as soon as the oil has covered them. Cook until they swell and break down slightly, approx. 5-10 minutes.
    Padron peppers cooking in olive oil
  • Add a spoonful or two of the ginger/garlic mix and turn off the heat. Serve in a big bowl and garnish with a little crunchy Maldon sea salt.
    Finished padron peppers
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