Padron Peppers with Homemade Chorizo Aioli
Smoky Padron peppers are paired with a rich, garlicky chorizo aioli for a vibrant tapas starter. The creamy aioli balances the peppers' gentle heat, and flaky sea salt adds a satisfying crunch—perfect for a summer BBQ or lively gathering.
Maker: deKookPsycholoog
From: Instagram(view original)
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Cooking context
50 min estimated total time for 4 servings.
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Ingredients
No main ingredients listed.
Aioli
- 3 1/2 oz Spanish chorizo
- 1 egg
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 1 tsp sherry or white wine vinegar
- 1 garlic clove
- 1/2 tsp salt
- 0.85 cup oil
- 1/2 tsp smoked paprika
- 3 tbsp fried chorizo
Padron Peppers
- 8 4/5 oz Padron peppers
- 1 tbsp olive oil
- to taste sea salt flakes
Instructions
- 1Finely chop the Spanish chorizo.
- 2Place the chopped chorizo in a skillet with 1 tbsp water and sauté over low heat for 8–10 minutes until softened, stirring occasionally.
- 3Strain the mixture through a fine sieve, reserving the rendered oil in a bowl and setting the softened chorizo aside.
- 4Add sunflower oil to the reserved chorizo oil until the total volume reaches 200 ml, mixing well.
- 5In a narrow measuring cup, combine the egg, Dijon mustard, lemon juice, sherry (or white wine) vinegar, minced garlic, and salt.
- 6Slowly whisk in the 200 ml of oil mixture, then blend with an immersion (stick) blender for 10–15 seconds, holding the base steady and lifting the blade gently while moving it up and down a few times to emulsify.
- 7Stir in the smoked paprika and the fried chorizo pieces, mixing until evenly distributed to form a smooth aioli; set aside at room temperature.
- 8While the aioli rests, toss the Padron peppers with 1 tbsp olive oil in a bowl, ensuring they are lightly coated.
- 9Heat a grill pan or BBQ to high heat and cook the peppers for 2–3 minutes, turning occasionally, until blistered black spots appear.
- 10Transfer the grilled peppers to a serving platter, sprinkle with sea‑salt flakes to taste, and serve alongside the chorizo aioli for dipping.
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Frequently asked questions
- How long does it take to make Padron Peppers with Homemade Chorizo Aioli?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Padron Peppers with Homemade Chorizo Aioli recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Padron Peppers with Homemade Chorizo Aioli recipe come from?
- It was shared by deKookPsycholoog on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.