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Roast Peppers Recipe – Pimientos de Padron +12 Variants

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

I would like to share my recipe for roast peppers with you here. Preparing small green peppers is what this article is all about.

Most of us are familiar with the small peppers from Spain. Served as tapas, the little vegetables are a feast for the eyes and taste delicious.

Maybe you’re looking for a suitable side dish or you stumble across the small vegetables at your supermarket. Then you’ve come to the right place.You can serve these peppers quickly and inexpensively.

In addition to the Spanish original, you will also find a table with more than 12 variations of the pod preparation below the cooking instructions. Boredom was yesterday, today you cook with Thomas 🙂

Cooking success is guaranteed: check the photos and step-by-step instructions. I have also made a video for you. I wish you good luck and bon appétit!

1. Preparing Roast Peppers Tips

In advance and if you are shopping, here are some tips:

Be careful when shopping! There are also small green and very hot (chilli) pods.

Tip from chef Thomas Sixt
Roast peppers
You can usually get roasting peppers in the supermarket. Please pay attention to the labelling. There is a risk of confusing them with chilli peppers.

Please use fleur de sel for this dish. It’s delicious and I’ve seen a Spanish star chef do it!

Preparation tip from chef Thomas Sixt
Fleur de sel
Fleur de sel – the flower of salt is my secret ingredient for superfine Pimientos de Padrón.

2. Recipe Roast Peppers

Find below the exact ingredients and the step by step instructions with many photos. The cooking video is embedded below the recipe!

By the way, you can send me a cooking question directly via the comment function!

Roast Peppers

Instructions from Chef Thomas Sixt

Servings 2
Calories 408
Total Time 25 Min.
Preparation Time 10 Min.
Cook Time 15 Min.

Today I show you how to prepare pimientos de padron as a side dish or original Spanish tapas. In addition, you will find more than 12 variations of the mini pepper preparation. Learn chef’s tips and look forward to a delicious vegetable… I wish you good luck!

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Fried peppers served
The served roasted peppers prepared the Spanish way as Pimientos de Padron


250 g small green peppers
1 tbs oliv oil
1-2 tsp Salt (I use Fleur de Sel)
4-6 pinches pepper black, grounded (I use optional)
3 pinches Sugar (I use optional)


Fried peppers
You can also get fried peppers in the supermarket. Please pay attention to the lettering. The mix-up with chilli is a given.

Prepare roasting peppers

Wash the peppers thoroughly under cold running water, lay them out to dry on a cloth.

Fleur de sel
Fleur de Sel – the flower of the salt.

Prepare salt

Have fleur de sel or coarse sea salt and olive oil ready.

Fried peppers pan
Fried peppers in the pan, pimientos de padron while preparing.

Roasting peppers

Fry the small pods in a pan or wok over medium-high heat.

Keep the pods moving constantly and cook evenly.

Season with salt little by little. Optionally, you can add pepper and sugar to taste towards the end of the cooking time.

Fried peppers
Fried peppers prepared as Pimientos de Padron and served in a typical tapas bowl.

Arrange to serve

Arrange the fried peppers in bowls and serve quickly.

Enjoy your meal!


3. Calories and Nutritional Values

4. Roast Peppers Preparation in the Oven

You can also cook the pods in the oven. My tips for this:

I prefer to fry in a pan or wok, so I can taste the pods and take them out of the pan at the right moment!

Tip from Chef Thomas Sixt
Fried peppers pan
Roasting peppers in the pan, pimientos de padron during preparation. Less oil means more turning! But the peppers are more digestible!

5. Ideas for +12 Variations

Beyond Spanish cuisine, you can prepare the small pods in other variations, the table helps as a compass with the indication of the flavour.

Complementary ingredientsDescription and taste
Cream or soy creamToss in boiled down cream with salt, pepper and nutmeg. Creamy!
White truffle oilDrizzle on real white truffle oil before serving. Truffly!
Soy saucePrepare without salt, glaze in soy sauce and sugar at the end. Asian!
WalnutsAdd fresh or caramelised walnuts. Or serve with toasted grated walnuts + butter.
Nutty fine!
AlmondsServe with roasted whole almonds or with grated walnuts + butter.
Nutty strong!
CashewAdd chopped or whole cashews.
Nutty fine!
Pumpkin seedsServe with roasted pumpkin seeds.
Nutty and strong!
SesameSprinkle on at the end, light and dark sesame seeds look and taste great!
TurmericSeason with turmeric. Exotic Indian!
CurrySeason exotically with curry, butter and sugar.
Pomegranate seedsSprinkle on at the end. Fruity fresh
Red pepperSprinkle on at the end.
Sweet and spicy!
BaconAdd strips and cubes of bacon. Hearty!
TofuFine strips or cubes of fried smoked tofu.

6. What does Roast Peppers go with

Serve the small pods as tapas or serve the vegetables as a side dish to:

7. More Vegetable Side Dish Recipes

Comments, Cooking Questions and Answers

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