📝 About This Recipe
A staple of taverns from the Minho river down to the Algarve, these vibrant green peppers offer a culinary game of 'Russian Roulette'—most are mild and sweet, but every tenth one packs a surprising fiery punch. Sautéed until their skins are beautifully charred and translucent, they represent the soul of Portuguese petiscos: simple, high-quality ingredients treated with heat and sea salt. This dish is the ultimate social appetizer, perfect for sharing over cold drinks and lively conversation.
🥗 Ingredients
The Peppers
- 500 grams Padrón Peppers (fresh, firm, and bright green)
Frying Medium
- 3 tablespoons Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 3 pieces Garlic Cloves (smashed with the skin on for aroma)
Seasoning and Finishing
- 1 tablespoon Flor de Sal (flaky sea salt for crunch)
- 1/2 piece Lemon (cut into wedges for a bright finish)
- 1/4 teaspoon Smoked Paprika (Pimentão Doce) (optional, for a hint of depth)
Optional Dipping Sauce
- 1/2 cup Greek Yogurt or Labneh (to cool the palate)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 1 teaspoon Lemon Zest (freshly grated)
- 1 teaspoon Honey (to balance the heat)
👨🍳 Instructions
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1
Begin by thoroughly washing the Padrón peppers in cold water to remove any debris.
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2
This is the most critical step: Dry the peppers completely with a clean kitchen towel. Any moisture left on the skin will cause the oil to splatter violently and prevent proper blistering.
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3
Using a small toothpick or the tip of a paring knife, poke a tiny hole in each pepper. This prevents them from 'exploding' as the air inside expands during frying.
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4
Select a heavy-bottomed skillet, preferably cast iron or carbon steel, and place it over medium-high heat.
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5
Add the extra virgin olive oil to the hot pan. Swirl to coat the surface evenly.
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6
Toss in the smashed garlic cloves. Let them sizzle for 30 seconds to infuse the oil with a subtle fragrance without burning the garlic.
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7
Carefully add the peppers to the pan in a single layer. If your pan is small, work in two batches to avoid crowding.
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8
Let the peppers sit undisturbed for 2-3 minutes until the bottom side starts to turn white and blistered with dark char marks.
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9
Toss or turn the peppers using tongs. Continue cooking for another 4-5 minutes, shaking the pan frequently, until the peppers are collapsed, tender, and charred on all sides.
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10
While the peppers fry, whisk together the yogurt, cilantro, lemon zest, and honey in a small bowl if you choose to serve a dip.
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11
Remove the pan from the heat. If using the smoked paprika, sprinkle it over the hot peppers and toss once more to coat.
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12
Transfer the hot peppers to a warm serving platter, ensuring you drizzle any remaining flavored oil from the pan over them.
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13
Generously sprinkle the Flor de Sal over the peppers while they are still glistening with oil so the salt adheres.
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14
Serve immediately while piping hot, garnished with lemon wedges on the side for squeezing.
💡 Chef's Tips
Always use a high-quality flaky sea salt; the crunch is as important as the flavor. Do not remove the stems; they serve as a natural 'handle' for guests to pick them up. If you cannot find Padrón peppers, Shishito peppers are an excellent substitute, though they are slightly thinner. Ensure the oil is shimmering hot before adding the peppers to achieve that classic blistered texture rather than a greasy, soggy result. For a truly authentic touch, use a Portuguese olive oil from the Alentejo region which tends to be fruitier.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Vinho Verde to cut through the salt and oil. Serve alongside a plate of crusty sourdough bread to mop up the garlic-infused oil. Include these as part of a larger Petisco spread with tinned sardines and olives. Offer a cold Portuguese lager (like Sagres or Super Bock) for the most traditional experience. A side of Chouriço Assado (flamed sausage) makes this a hearty appetizer course.