Pimientos de Padrón are originally from the Galicia region in Northwest Spain. They are very popular in Spanish tapas bars and have quickly gained popularity in the US as well. And it’s easy to see why! Not only are they deliciously sweet, nutty and ever so slightly bitter, but every now and then you’ll get a really hot one in the bunch, earning them the nickname of “Russian Roulette” peppers.
Serving them to friends is unbelievably fun! I’ll bring a bowl of these warm peppers and announce: “let’s play Russian Roulette” (that always catches everyone’s attention!). The discussion becomes extremely lively as soon as one person bites into a hot one… Then everyone approaches the scrumptious peppers a bit more gingerly. But no matter what, there’s never a single one left. They are simply addictive.
Cocktail Pairing: Dark rum mojito with Pimientos de Padrón
I like to serve the Pimientos de Padrón with this dark rum mojito with basil… And then, I wish Sunday afternoons would never end. Of course, a Cava (Spain’s quaffable sparkling wine) is delicious here too!
Never Miss a Recipe
Sautéed Pimientos de Padrón
- Heat a large heavy-bottomed skillet over medium-high heat. When the pan is hot, add the oil and peppers and toss until the peppers are well coated with the oil. Sauté for 4 to 5 minutes until peppers are golden-brown and blistered; tossing occasionally. Transfer to a plate lined with paper towels to remove excess oil.
- Transfer the peppers to a serving platter. Drizzle with the olive oil and sprinkle liberally with regular salt or smoked salt.