Pop Some Padrón Peppers for a Spicy Appetizer

Padron Pepper recipe

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One of my favorite things to do on a Sunday is head to The Hollywood Farmer’s Market. While the main attraction is the row after row of beautiful produce, the second reason I go is to eat non-breakfast foods for breakfast from the various, delicious food stands. There’s the stand that serves fresh oysters and sea urchin still in its shell; there’s the stand that serves freshly handmade pupusas; and lastly, my personal favorite, the stand that sells blistered shishito peppers, to order.

Padron Peppers recipe

They’re blistered in what resembles the contraption that mixes raffle tickets. The shishito peppers go around and around until they’re crisp and cooked on the outside. They’re usually sprinkled with a bit of sea salt and served piping hot.

 

Padron Peppers recipe

Since pepper season is upon us, I thought it’d be fun to cook Padrón peppers in the same style – sans raffle ticket rotator, of course – and top them with bonito flakes and a liberal amount of orange zest. I love the added earthy flavor from the bonito flakes and the acidic element from the orange zest. Cooking these peppers take only a few minutes to throw together, making them such great appetizer or snack, especially when eaten with a tall glass of cold beer. If you’re lucky you’ll get one of the few spicy peppers; most are mild, but when they’re hot, they’re hot so beware!

 

Padron Peppers recipe

Padrón Peppers with Bonito Flakes and Orange Zest

Padron Peppers recipe

This Padrón peppers recipe from food blogger Adrianna Adarme from the Fresh Tastes blog has a mild spice along with an earthy flavor from bonito flakes and orange zest.

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Ingredients

  • 3 tablespoons sesame oil
  • 1/2 pound Padrón peppers
  • Sea salt
  • 2 tablespoons bonito flakes
  • 1 orange

Directions

  1. In a medium skillet, heat the sesame oil over high heat.
  2. When hot, add the Padrón peppers; toss and turn frequently until they blister, about 5 minutes. Sprinkle with sea salt.
  3. Immediately transfer to a serving dish and top with bonito flakes and zest from 1 orange. Serve immediately. 

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.