Blistered Pimientos de Padrón with Zesty Tomato Dressing
Blistered Spanish green peppers tossed hot in a silky, vibrant lemon and fresh tomato dressing.
If you love classic tapas, wait until you try these blistered peppers with my zesty lemon and tomato dressing! Fried in a smoking hot cast-iron pan until charred, blistered, and collapsed, then drenched in an ultra-smooth, fresh tomato vinaigrette scented with lemon zest and citrus juice. Eat them right away while sizzling warm, or let them marinate for 30 minutes to soak up all that savoury, tangy goodness.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Blend the Zesty Tomato Dressing
In a blender or cup of an immersion blender, add the 2 peeled chopped tomatoes, 1 tsp lemon zest, 1½ tbsp fresh lemon juice, 3 tbsp extra virgin olive oil, ½ tsp fine sea salt, and ¼ tsp black pepper.
- 2
Blend on high speed for 30–45 seconds until silky smooth, vibrant, and emulsified. Taste and adjust seasoning if needed, then set aside.
- 3
Blister the Peppers
Heat 1½ tbsp extra virgin olive oil in a wide cast-iron skillet over high heat until smoking hot and shimmering.
The rest of this recipe
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Ivana Sanshia’s note
Remember the famous Galician saying: "Os pementos de Padrón, uns pican e outros non" (some are hot, some are not)! Every now and then you'll bite into a fiery one—the sweet, cool tomato dressing balances that unexpected heat beautifully.
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