"Being bite-sized, they can be prepared in a matter of minutes. And if you've ever gotten them at a restaurant, you probably already know blistering them is the ideal way to prepare padrón peppers. Not only is it quick, but the charring brings out more of their natural smokiness, tempers the green pepper bitterness, and adds depth through browning. And to get there, all you have to do is nothing at all."
"The key to perfect blistering on padrón peppers is leaving them alone. Because padróns cook so quickly, you want to maximize the contact with your hot pan to develop as much charring as possible before they overcook. So when they go in the hot pan, don't touch them for a minute, which will ensure they develop plenty of blistering on at least one side."
"That hard sear really is all you need for excellent padrón peppers. The pan should be ripping hot, and ideally, you should be using a small amount of a neutral high-smoke-point cooking oil, or even no oil at all. Padrón peppers are often served with olive oil, but it should be drizzled on after the peppers are cooked, since the high heat of the pan would destroy the delicate flavor of good extra virgin olive oil."
Padrón peppers offer a smoky, grassy flavor with occasional heat and cook very quickly because of their small size. Blistering in a very hot pan amplifies smokiness, reduces green-pepper bitterness, and adds depth through browning. To develop a deep char, place peppers in a ripping-hot pan and leave them untouched for about a minute so one side blisters, then toss to promote even cooking. Use a small amount of neutral, high-smoke-point oil or no oil while blistering, and drizzle good extra-virgin olive oil only after cooking to preserve its delicate flavor.
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