Pimientos de Padrón: Blistered Peppers with Sea Salt
By Joe
Source: Serious Eats — J. Kenji López-Alt, Pimientos de Padrón (Spanish-Style Blistered Padrón Peppers).
A pimientos de padrón (spanish-style blistered padrón peppers) recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Cook. Heat oil over a high flame in a cast iron skillet big enough in order to fit this peppers in a single layer. Heat till gently smoking, next add peppers. Cook without moving till blistered on first side, around 30 seconds. Flip and shake the peppers and carry on cooking, turning now and then, till well blistered all over and tender-crisp, around 1 1/2 minutes total. Add salt till it tastes right. Move peppers to a serving plate. Drizzle using extra-virgin olive oil plus scatter with more coarse salt. Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 4.3 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 54 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 83 kcal |
| Protein | 0.5 g |
| Carbohydrate | 3.7 g |
| of which sugars | 2.3 g |
| of which free sugars | 0 g |
| Fat | 7.7 g |
| of which saturates | 0.9 g |
| Fibre | 1.6 g |
| Salt | 0 g |
Protein per 100 kcal
0.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
