Shishito Peppers vs. Padron Peppers

I was introduced to Padron peppers and ever since then I have had a fascination with them.  It is impossible to find them in New York and while searching I was introduced to the Shishito peppers.  They are very much alike as some are hot and some are not.  “Os pementos de Padrón, uns pican e outros non” (Galician for “Padrón peppers, some are hot and some are not”).

You can pan fry or grill them.  I went with the simple pan fry method.  You just heat your olive oil and throw them in…now be very careful…these little devils come alive and the oil starts to splatter.  I know, I have little burn marks on my hands.  Watching them as the heat hits them they swell and once you take them out they deflate.  Plate them and just sprinke them with Kosher salt.  A great Tapas dish.

You can purchase them at your local Japanese market.  They are not cheap, about US$10.00/lb., but well worth it.  Here in New York I go to Katagiri which is located on 59th Street between Second and  Third Avenue.


This entry was posted in Appetizers, International Dishes, Tapas, Vegetarian and tagged , . Bookmark the permalink.

12 Responses to Shishito Peppers vs. Padron Peppers

  1. girlichef says:

    Oh, they sound great…I’ve never heard of them before. Nothing like a roasted/toasted chile to bring a smile to ones face. So glad to see you back, Norma…I’ve re-subscribed =)

  2. Joan Nova says:

    Thanks for introducing us to these peppers. I wonder if I can find them locally because I know I can’t come upon the Padron peppers.

  3. rosita vargas says:


  4. Definitely look like a nice tapas dish. I think I had these once at Ippudo. I wonder if that’s the same kind of pepper… very well could have been! I recall enjoying them a lot 🙂

  5. I’ve never heard of these! It’s so hard to get these peppers where I am, all I get is bell pepper.

  6. Mmm! We see them quite a lot here!! I love them!

  7. Katie says:

    It’s difficult to find hot peppers here, since many Argentines have an aversion to spicy food (Cristina is in the minority!). I grow some in my vegetable garden, and then I have my own stash. I don’t think I’ve ever tried either of these varieties, but they sound tasty!

  8. I love Padron peppers – had them in Barcelona last year….great Tapas like you say

  9. bellini says:

    I enjoyed sharing the padrons with you in SF and would of course love to share a plate of these with you too!

  10. It was great to hear that you love the padron peppers too. Sorry to hear that you can’t get them in New York so easily. Perhaps there is a resource that you can have them shipped to you. Have a great week!

  11. Penny O. says:

    my friend just introduced me to a great way to cook these guys! in a cast iron skillet stir them around on high heat for about 10 min or until they go limp, THEN put in some olive oil and sea salt. they won’t be so oil-saturated, and it gives them amazing flavor!

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