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Padron Peppers Salmorejo
🇪🇸 Spanish Vegetarian

Padron Peppers Salmorejo

🇪🇸 Spanish

A creamy, swooshable spanish dip built around padron peppers — built for torn bread and long evenings. About 10 minutes from fridge to table.

Prep 10 min Cook 0 min Serves 6 Easy

Ingredients

  • Saltto taste
  • Tomato5
  • Garlic2 cloves, grated
  • Olive Oil3 tbsp, good and fruity
  • Smoked Paprika1/2 tsp
  • Padron Peppers300 g
  • Sherry Vinegar1/2, juiced
  • Bread100 g, stale

Optional extras

  • Fresh Parsleyhandful, to finish

Instructions

  1. 1

    Prepare the padron peppers — roast, boil or mash it depending on what it is, until completely soft.

  2. 2

    Beat it smooth with the olive oil, adding it in a slow stream for a silky texture.

  3. 3

    Season with the garlic, sherry vinegar juice, smoked paprika and salt — taste as you go.

  4. 4

    Swoosh onto a plate with a spoon-back of oil, a sprinkle of fresh parsley, and serve with warm bread.

Chef's tip

For deeper flavour, toast the smoked paprika in the oil before adding anything wet.

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