Recipes Appetizers Hot Appetizers Grilled Blistered Padron Peppers

Blistered Padrón Peppers

Prep Time: 3 minutes
Cook Time: 4 minutes
Servings: 6

Spanish padrón peppers tend to be sweet and mild, although occasionally you’ll discover one that’s fairly spicy, which only adds to the fun of eating them. Easily prepared in a stove-top grill pan, they can also be roasted over an open flame or in a grill basket. Serve a heap of these addictive peppers, dusted with sea salt, on a rustic board. Use a good-quality flake salt such as Jacobsen or Maldon, which add both exceptional mineral flavor and a pleasing crunch.


  • 1 lb. (500 g) padrón peppers
  • 1 Tbs. extra-virgin olive oil
  • Flaky sea salt
  • Lemon wedges for serving


In a bowl, toss the peppers with the olive oil.

Heat a ridged grill pan on the stove top over high heat. Add the peppers in a single layer and cook, turning as needed, until the skin is blistered on all sides, 4 to 5 minutes. Season generously with salt and serve with the lemon wedges alongside.

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