These padron peppers makes a nice bar snack, if you happen to need one, or a short-term interim solution to keep hungry guests at bay. Ready in 15 minutes or less.
Serve these peppers as a prelude to vegan main dishes such as mapo tofu, Korean tofu soup, or vegan sweet potato noodles with vegetables.
Padron Pepper Poppers
Sip on whiskey. Pop a pepper. Repeat.
This recipe adds some Asian flare to the usual preparation of “blistered [INSERT VEGETABLE FROM THE FARMER’S MARKET] with olive oil and sea salt.”
Yes, you have seen it (and so has everyone else in San Francisco).
It seems like it’s always the same preparation for any the vegetable du jour. Let’s try something new!
Padron Peppers vs. Shisito Peppers
Padron peppers and Japanese shishito peppers are often compared to each other. Here are the differences.
The Padron pepper is:
- from Galicia, Spain
- smooth skinned
- a little bit more meaty
- shaped like a cone
- olor is distinctly greener
- only about 10% of these peppers are actually hot
The Shisito pepper, on the other hand, is:
- thin-skinned
- curly
- Because the skin is so thin, it has some crunch if eaten raw
- Cheaper and easier to find than padron peppers
Shisitos are often cheaper and easier to find, while padron peppers seem to be only seasonally available in the summer.
Use whichever variety you can find for this recipe.
How to Make Miso Padron Peppers
Step 1: Preheat oven to 375 degrees F.
Step 2: Mix dressing
If you can find the padron pepppers, toss with a simple dressing of miso paste, olive oil, and mirin.
Miso paste is found is sold in different “colors” or strengths so to speak: red, yellow or white. Use whichever one you can find.
Step 3: Roast
Spread onto a baking sheet or skillet.
Roast in the oven for 5-7 minutes at 375 degrees.
Step 4: Serve
Serve warm or at room temperature.
This can be made ahead of time the same day.
Drink pairing: Kurayoshi Malt Whisky
There is heat in pepper and heat in an alcoholic spirit. Here they go head to head.
Known for its mellowness, the Kurayoshi Japanese whisky is paired with the Padron pepper with a similarly mild reputation.
Made from 100% malted barley whiskey sourced from Scotland, it is then blended with Japanese whisky.
This pure malt hybrid is aged for over three years in ex-bourbon white oak casks before being mixed with the soft mineral water from the Tottori prefecture in Japan to 46% ABV.
The oak lends flavors of vanilla and dried fruit, while the aroma is relatively smooth and almost honeyed.
Try it with this Padron pepper recipe or on its own, depending on what kind of night you’re having.
Tips to make it better @ home
- Use whatever kind of miso you have at home, whether it is red, white or yellow
- Tastes better hot but can also be made ahead of time and served at room temperature.
- This glaze also works really well with carrots, parsnips, or beets.
More Simple Nibbles
Thai Crispy Pork Rinds + Orion Beer
Korean Melons + Late Harvest Viognier
Hachiya Persimmon “Jelly” Crostini
Miso Padron Peppers
Ingredients
- 1 lb padron peppers about 2 heaping cups
Miso Glaze
- 1 Tb olive oil garlic infused if you have it
- 2 tsp miso paste red or white miso
- 1 tsp mirin or a pinch sugar
Instructions
- Preheat oven to 375 degrees.
- Whisk together miso glaze in a large bowl. Add peppers to coat with glaze. Spread on a baking sheet.
- Roast at 375 for 5-7 minutes, depending on how large the peppers are. They should no longer be crunchy.
Notes
- Use whatever kind of miso you have at home, whether it is red, white or yellow
- Tastes better hot but can also be made ahead of time and served at room temperature.
- This glaze also works really well with carrots, parsnips, or beets.
Nutrition
Do you love whisky? Please spread the Asian ♥ and share!
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