Tapas Bar · Blistered Green Peppers
Pimientos de Padrón
Photo: Gordito1869 / Wikimedia Commons · CC BY-SA 4.0
Most peppers in the batch are mild, but a small unpredictable share turn out fiery hot, which is exactly the gamble that makes them fun to eat.
Padrón peppers are small green peppers, quickly fried in olive oil until they blister and blacken, then finished with flaky sea salt. Galician market and tapas stalls serve them piled in a bowl, eaten by the stem.
Why it's made this way: They were originally grown by monks near the town of Padrón, and their occasional heat spike became a running joke and selling point across Spain.
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Part of World of Street Food — 690 dishes from 118 countries.
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