Blistered shishito peppers – “Pimientos de Padrón”

Name: Blistered shishito peppers – “Pimientos de Padrón”
Yield: 2
Cuisine: Spanish
Ingredients: Shishito Pepper: 1/2 lb; Olive oil: 1/4 cup; Flaked Salt: 1 teaspoon

Features:

Cuisine:

Spanish

Those blistered shishito peppers are a very popular appetizer - "tapa" in Spain. If you looking for a sophisticated but super easy and fast appetizer for a wine night - look no further!

10
Serves 2
Easy

Ingredients

1/2 lb Shishito Pepper
1/4 cup Olive oil
1 teaspoon Flaked Salt

My Two Cents

Those blistered shishito peppers are a very popular appetizer – “tapa” in Spain. It calls Pimientos de Padrón by the name of little town Padrón on the North end of the Spanish coast. Interesting fact that shishito peppers also called Japanese peppers but no matter where yours will be from, there is one fast and delicious way to make them – blister!

This is by far my favorite Spanish tapa. I remember when I saw it first on some else`s table at a little café I was having my dinner, I thought to myself “what a weird thing to order with a glass of wine!”. I was a newbie in Barcelona so I was going for all that paella and pan con tomato – tomato bread and the idea of ordering blistered shishito peppers was a little strange to me. Not long after that some of my Spanish friends invited me to a real deal tapas dinner and I finally had a taste and fell in love! If you looking for a sophisticated but super easy and fast appetizer for a wine night – look no further!

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Directions

Done

This dish looks simple to make however there is one very important trick to it - the heat!

Take your go-to frying pan, I used stainless steel and put it over high heat. Keep it on for quite some time, otherwise, your peppers will be sautéed instead of blistering. Do not add oil to it yet, let it get very hot.

Now time to act fast: add your olive oil to the pan and throw in shishito peppers. Let them get a little bit of char first, maybe 15 seconds or so, and start shaking your pan. Keep doing that shake and rest for 15 seconds in cycles until you see all of your peppers getting blisters on them. They might start getting full of air like balloons, don`t worry they will deflate on your plate.

Done

Mine took 5 times of shake and rest, but go with your guts, if you see it looks good it will taste good as well. Take off the heat and place in a serving bowl. Let it rest for 2 minutes before adding salt.

You want to serve them hot and add flakes of salt in the last second so it stays crispy!

DO not forget to add a little side bowl for your guests to put the stems of peppers in :-)

And that is it, you have beautiful Spanish tapa - Pimiento De Padron or blistered shishito peppers ready!