Pimientos de Padrón with Chermoula

Pimientos de Padrón are a classic Spanish Tapas dish. Simply grill with a sprinkle of olive oil and salt - these peppers don’t need anything else.
— An & Kaitlyn

Almost all Pimientos peppers are mild, sweet, nutty, and only very occasionally spicy.  Pair them with our chermoula herb oil to make a delicious appetizer or side dish.

Chermoula recipes vary widely by region, so don’t be afraid to experiment with different seasonings.


  • Pimientos Peppers

  • 1 cup olive oil
  • 1 Tbs  ground cumin
  • 1 Tbs  ground coriander seeds
  • 1 shallot - very finely chopped
  • 1 clove of garlic - minced
  • 1 red chilli - deseeded & finely chopped
  • Zest of 1 lemon
  • Juice of one lemon
  • ½ cup fresh parsley -  finely chopped
  • Sea salt & black pepper



Mix all ingredients together in a bowl and set aside.

Refrigerated and in an airtight container this infused oil will last up to 2 weeks.


Heat a grill or cast iron skillet to a high heat.

Place peppers in a medium bowl, add a tablespoon of  in Chermoula infused herb oil (just the oil not the herbs), and toss so the peppers thoroughly coated.

Place peppers on grill or in a cast iron skillet and sear  2 minutes each side.

Drizzle them with the Chermoula herb oil and add finish with sea salt.





An De Smedt