Do you know the difference between shishito and Padrón peppers? You’ve probably had charred shishito peppers at a sushi or ramen restaurant. They’re pretty popular and usually arrive hot and sizzling on a cast iron plate. They’re dusted in bonito flakes which wiggle and curl as if alive while you dig into this aromatic treat. The show these tasty little poppers provide is nearly as exciting as the deliciously addictive little peppers themselves.
However, today I’m offering you tickets to a different show. It’s a show where the star speaks with a Spanish accent, and the peppers are known as Padrón.
If you’ve been to Spain (or to a good tapas restaurant any place else in the world) then you might know Padrón peppers. Like the charred shishito peppers you see here, these green beauties have a smoky, clean flavor. They’re typically pan-fried in olive oil until their skin blisters. All they need is a sprinkle of good sea salt and they’re transformed into deceptively simple finger food. Tapas places usually serve them with some sort of dipping sauce such as an aioli. But I’m going cross-cultural in more ways than one by serving these charred Japanese shishitos Spanish tapas-style, with Italian cherry tomatoes. The combination sits nicely on French baguette.
Charred Shishito or Padrón Peppers
I don’t mind mixing my cultural metaphors. However, despite the similarities, Padrón peppers and shishito peppers aren’t exactly the same thing. The differences are mainly cultural, as both peppers are small green peppers from the Capsicum annuum family. They’re so darn similar that I have no trouble substituting one for the other.
Lastly, because people always ask. While charred shishito or Padrón peppers aren’t particularly spicy, approximately one in fifteen packs enough heat to make you take notice. Think of it as tapas roulette. GREG
Ingredients
- 60 shishito or Padrón peppers
- 18 cherry tomatoes
- ¼ cup olive oil
- 1 cup loosely packed fresh basil leaves (or to taste)
- flaky sea salt (to taste)
- toasted baguette slices (optional)
Directions
Toss peppers and tomatoes with olive oil in a medium bowl.
Heat a heavy skillet (preferably cast-iron) over medium-high heat. Once the pan gets very hot add the peppers and tomatoes and cook undisturbed in a single layer until charred and blistered, about 5 minutes. Roll the vegetables around in the skillet and add the basil leaves. Continue to cook an addition 2 minutes, or until the basil becomes crispy. Transfer to a serving plate, and sprinkle with sea salt. Serve with toasted baguette slices on the side (if using).
I have to agree roasted Shishitos have more a thicker skin and to me have a sweet-grassy taste that is reminiscent of green bell pepper, whereas the roasted Padron have a more earthy, even nutty taste with more melt in the mouth feel because of the thinner skin. I enjoy both, and shishitos tend to go nicer with asian sauces and spices, and Padrons give you that classic Spanish tapas taste. Your recipe with tomatoes and basil looks great — I look forward to trying it with both types of peppers.
There is actually a pretty big difference between the two. Shishitos have a thicker skin, taste more like a green pepper, have more seeds, and have a less chance to be spicy. Our restaurant have had both this year and I can tell a distinct difference. I like the Padrons better but later in the season they get too spicy. That is when I switch to shishitos and have had people(including myself) say they don’t taste as good.
Tapas roulette kind of seems like the best kind of roulette. I think my taste buds could handle it. Now…to find padron peppers. That will be the hard part!
Tapas roulette? Too funny! I’m not familiar with Pedrons but they sound delicious. I’m okay some heat every few bites, so I’d dig in for sure! Great post!
I had my first shishito/padron peppers the day Mark and I got married. Haven’t seen me again till we were just back in San Diego, and I used them in a vegetable couscous. Wish I could find them in Tucson to char them as you did.
Drooling. It’s been a while since I’ve had either. I am going to be on a quest now.
I just got a boatload of shishito peppers I my CSA delivery. Roulette indeed!
I would have no problem putting away a plate of there over a michelada or two! And, lucky me, we just got a pint of padron peppers in our CSA box yesterday. I may know what’s going to happen this weekend…
When we were in San Fran I ate these every day and in Barcelona. Here in New York we have the shishito. How I wish I had a bag full right now. One of my favorite.…
Tapas roulette! Love it! I adore these peppers — no matter what they’re called!
And all this time I thought they were the same peppers. I like the cross cultural thing with the bread!
I have not had the pleasure of making their acquaintance yet. I bet these would be great skewered with small pieces of marinated chicken and grilled. I like what you did with the cherries and using the cast iron to blister them, smart thinking.
Great post Greg — we’re on the same hot pepper page today. I have a super duper hot pepper guy at my farmer’s market, he always has the most amazing assortment. I don’t think I’ve ever eaten peppers this way, so I’m excited to try this.
Hmmm … in light of the “tapas roulette” thing, I might alter the peppers to tomatoes ratio on this recipe. Or just use caution and take a tiny little bite before stuffing the whole pepper in my mouth. I would definitely go with the toasted baguette slices option.