Bone Daddies



kanji red
In Japan, they use shishito peppers as a snack rather than Padrons. Shishito peppers are a hybrid of the Padron pepper from Spain and the jalapeno from Mexico. This recipe offers something of that snacking spirit and it's great to have in-house to use as a topping for ramen.

Padron peppers are a bit of a classic nowadays as their pretty mild in spiciness and have a great flavour. However, did you know that 1 in every 10 or so Padrons is super spicy, kinda like a pepper roulette? We’ve experienced a spicy one a couple of times and boy, they really do pack a punch.

So consider yourself warned…

simple, tasty, impressive

On top of being a delicious little snack, grilled Padron peppers are one of the easiest – and let’s face it, most impressive – snacks you can whip up in virtually no time at all. At Bone Daddies we tend to deep fry our Padrons because we can but here we’re showing you how to get that smokey grilled flavour into them by grilling them in a frying pan. This is definitely the recipe to take into your next home dinner party.

  • 4 tbsp vegetable oil
  • 100g padron peppers
  • Flakey sea salt
  • Lemon wedges to serve

This is finger food at it’s greatest and we’re not fussy about presentation so pile up those tasty little Padrons high on your plate and get everyone stuck right in. They’re best served straight away and hot, with a generous sprinkle of flakey salt and a squeeze of fresh lemon juice right on top.

Prep: 30 sec

Cook: 1 minute

Serves: 2

  • Ingredients

  • Method

4 tbsp vegetable oil

100g Padron peppers

Flakey sea salt

Lemon wedges to serve

1. Heat the oil in a small frying pan on a high heat, add the peppers and fry for 10 seconds, turning frequently until the peppers blister. Remove with a slotted spoon and drain on a paper towel.


2. Mix with plenty of sea salt and serve with lemon wedges on the side.

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