These delectable Roasted Padron Peppers originated in Spain. The Padron peppers are an heirloom pepper that is a combination of sweet, nutty, peppery and only very occasionally a little spicy. They are a delicious and an easy appetizer aka tapas to makes. Simply roast, sprinkle with salt and eat. YUMMMeeee…
My friend Beto turned me on to these little gems! Beto and his girlfriend Jill were lucky enough to learn all about Spanish cuisine while living in San Sebastian Spain for a year and a half. I have learned a lot from the both of them.
Try these beauties with a nice glass of Albarino, Verdejo, white Rioja, Rueda or Sauvignon Blanc.
Roasted Padron Peppers Recipe:
- 1 Basket Padron Peppers
- 1 – 2 Tablespoons Extra Virgin Olive Oil
- 1/4 Cup Maldon Salt
- Zest of 1 – 2 Mandarin Orange
- Manchego Cheese – finely shredded
Mandarin Maldon Salt
Pre-heat oven to 225 degrees.
Take out and separate any clumps with your fingers and put back in for 5 additional minutes. Repeat separation of any remaining clumps and put back in for the final 2 minutes.
Mix the zest with the salt.
Wash and dry the peppers well, you don’t want them to have water on them or they will splatter in the oil.
Add olive oil and peppers to a cast iron skillet over medium-high heat for 6 -8 minutes, stirring frequently.
Serve them right away with small dishes of Manchego and mandarin salt.
You can serve them with the plain Madron salt as well.
Padron Peppers contain calcium, iron, protein, vitamin A, B1, B2, C as well as capsaicinoids that help the body fight free radicals, inflammation, help the digestive system and promote weight loss. They improve the blood circulation and reduce high blood pressure. They also help reduce ‘bad’ cholesterol and promote healthy cholesterol.