Pimientos de Padrón, Spanish Pepper Tapas Dish
Brought to the country by monks in the 16th century, Pimientos de Padrón are a favorite tapas dish of Spain. Pimientos de Padrón are fried green chili peppers served as appetizers alongside other tapas like bread, olives, and cheese. They can also be added to pizzas, soups, and other dishes for extra flavor and can be pickled for long-term preservation.
Ingredients
- 2 cups Padrón peppers (If you can't find Padrón peppers, you can substitute Shishito peppers.)
- ¼ cup Spanish olive oil
- Flaky sea salt
Pickled Pimientos
- 12 cooked Padrón peppers
- 3 cups white vinegar
- ½ cup white sugar
- 4 cloves garlic, peeled and halved
- 1 tsp. black peppercorns
- ½ tsp. red pepper flakes
Instructions
- Rinse and dry peppers.
- Heat olive oil in a pan on high heat.
- Add peppers and cook for about 5 minutes, tossing occasionally.
- Once the skin starts to blister and soften, remove peppers from heat and place them on a plate.
- Sprinkle with flaky sea salt and serve.
Pickled Pimientos
- Place whole cooked peppers in a 1-quart mason jar, and press down.
- Combine vinegar, sugar, garlic, peppercorns, and red pepper flakes in a pan over medium-high heat. Once it reaches a boil, remove from heat, and pour over peppers into the mason jar, leaving about ½ inch of space.
- Screw the lid on, and leave to seal over the next 24 hours.
