Pan-Blistered Pimientos de Padrón
Pimientos de Padrón·(pee-MYEN-tos de pah-DRON)
SNACKS
Per serving: NET CARBS: 3.5 g Total carbs: 5.0 g | Fiber: 1.5 g | Sugar alcohols: 0 g Fat: 14 g | Protein: 1.0 g Calories: ~160
Naturally Keto. Throw a hefty handful of whole, raw Padróns into a cast-iron skillet of smoking olive oil and stand back while the hot fat spits across the stove. This is quintessential fast bar food that relies entirely on intense heat, demanding nothing more than a scorching pan, a generous pool of hot olive oil, and three minutes of violence to blister the skin. There is zero mise en place here. You don’t even chop off the stems—you use them as handles. Pull them from the heat the second the green skins blister, and eat them straight from the pan by the stem—crusted in flaky sea salt and on the table in exactly seven minutes.
Before you start
Vigorously dry the peppers.
Transfer the rinsed peppers to a clean, dry kitchen towel and rub them down until they are bone dry. Any moisture hiding in the wrinkles will cause the oil to splatter violently and the peppers to steam instead of blister.
Ingredients
- Padrón peppers1 lb
- extra virgin olive oil1/3 cup
- coarse flaky sea salt1 tbsp
- lemon1 med
Method
- 01
Heat the oil.
Place a large, heavy-bottomed cast-iron or carbon steel skillet over medium-high heat. Add the olive oil to coat the bottom generously and let it heat up until it begins to shimmer and is almost—but not quite—smoking.
- 02
Add the peppers in a single layer.
Carefully drop the peppers into the hot oil without overcrowding the pan. Work in two quick batches if necessary so the peppers have room to float and fry.
- 03
Blister and char.
Let them cook undisturbed for about 60 seconds so the undersides begin to blister. Use tongs to toss them around in the oil until the bright green skins turn opaque, wrinkle deeply, and develop dark, blistered spots. This takes only 3 to 5 minutes.
- 04
Salt heavily and serve.
Use a slotted spoon to transfer the collapsed peppers to a paper-towel-lined plate to catch heavy drips, then immediately move them to a serving bowl. Shower them generously with the flaky sea salt while hot and glistening, and serve with lemon wedges if using. Eat them by grabbing the stems with your fingers.
Notes
Sourcing the peppers.
If your local market doesn't carry Padrón peppers, look for Shishito peppers. They are a Japanese variety that is nearly identical in flavor, size, and capsaicin profile. Shishitos have slightly thicker skins, so they may take an extra minute or two in the pan to fully soften and blister, but they are a perfect one-to-one substitute.
Do not skimp on the salt.
Standard table salt will instantly dissolve into the hot olive oil and turn the dish aggressively metallic and salty. You must use a coarse, flaky finishing salt like Maldon. The large crystal structure sits on top of the oily skin, providing tiny, distinct bursts of salinity and a necessary crunch.
Fat is flavor.
Do not be tempted to use a mere drizzle of oil or an aerosol spray. To blister the skin properly without burning the flesh, the peppers need to partially shallow-fry in a conductive pool of lipid. Do not apologize for the extra virgin olive oil; it provides immense flavor, necessary ketogenic fats, and acts as the sauce of the dish.
From Keto 10 Minute Meals.