Padrón peppers have a poblano-like flavor and can be as mild as a bell pepper or as fiery as a habanero (or anywhere in between). Serve the grilled peppers with other tapas, like cheese, salumi, olives and Marcona almonds.

Steven Raichlen
Source: EatingWell Magazine, July/August 2017


Ingredient Checklist


Instructions Checklist
  • Build a hot fire or preheat a gas grill to high.

  • Toss peppers with oil, salt and pepper in a large bowl. Transfer to a grill basket.

  • Grill the peppers, shaking the basket frequently, until sizzling and browned, 5 to 8 minutes.

  • Return the peppers to the bowl. Drizzle with sherry and toss to coat. Transfer to a serving platter and sprinkle with flaky sea salt, if desired.


Equipment: Grill basket

Tips: Padrón peppers are Spanish heirloom peppers closely related to Japanese shishito peppers. Once hard to find in the U.S., the mini peppers are now common at farmers' markets and specialty grocers.

Nutrition Facts

58.7 calories; protein 0.7g 1% DV; carbohydrates 3.7g 1% DV; exchange other carbs; dietary fiber 1.3g 5% DV; sugars 1.8g; fat 4.8g 7% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 280.8IU 6% DV; vitamin c 60.8mg 101% DV; folate 7.6mcg 2% DV; calcium 8.5mg 1% DV; iron 0.3mg 2% DV; magnesium 8.1mg 3% DV; potassium 136.3mg 4% DV; sodium 185.8mg 7% DV.