Salt & Fog

The Art of Veronica Casson


Padrons and Shishitos

Eat & DrinkVeronica CassonComment


Yummy bright green chili peppers served at tapas bars throughout Spain, Padrons are easy to cook, serve, and eat an entire a bowl of.  They are completely one of my favorite summer snacks. I’m  not sure why more people in the states don’t “go Padron” and I have been on a mission for years to spread the pepper love.

Padrons are usually only available towards the mid or end of summer until early fall. Each week while they are in season I buy an absurd amount at the local farmer’s market. I have yet to let any spoil, so it’s totally justified, right?

Most Padrons have a mild peppery taste but one in ten packs a huge kick. The taste bud roulette adds a little extra excitement to eating them.


How to Cook:

Heat a large pan with enough olive oil to cover the bottom. Once it is simmering —but before it smokes — throw in as many peppers as you like (or will fit, but don’t crowd them too much).

Stir the peppers a bit until they are mostly covered in oil and  let them sit about two minutes until they start to blister.

Give the pan a few quick shakes to spread the heat around on the peppers for another minute.

Transfer to a bowl and use a three-fingered pinch of chunky sea salt.

Serve Hot.

shishito photo

Shishito Peppers

Very similar to Padrons, Shishito pepper are longer and thinner and hail from Japan.

I have been able to find them at farmer’s markets in the early part of summer and sometimes in asian markets throughout the year. Shishito peppers are also very easy to grow in pots at home!

They are  rarely spicy, so if you have an aversion to fiery foods you’ll want to pick these over the Padrons.

Preparation for Shishito is the same as a Padron.