Fried Pimientos de Padron

  • Serves

    serves 6

Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September.


  • 14 cup extra-virgin olive oil
  • 12 lb. washed and dried pimientos de Padrón
  • salt


Step 1

Heat ¼ cup extra-virgin olive oil in a large skillet over medium heat.

Step 2

Add ½ lb. washed, thoroughly dried pimientos de Padrón and fry, turning often, until soft and beginning to brown around the edges, 15–20 minutes. Transfer peppers to a bowl and generously season with salt.

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