Serving
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Padron Peppers
Spain
  -   Pimientos de Padron
Serves
Effort:
Sched:
DoAhead:
5 app  
*
7 min  
Yes
Sometimes called "Spanish Roulette". As the saying goes, "Padron Peppers, Some are hot, some are not". This is the best (and only fully authorized) way to serve padron peppers. Very popular in tapas bars in Spain and California.




10
2
ar
----
oz
T

---
Padron Peppers (1)
Olive Oil, pure (2)
Sea Salt, coarse
-- Serve with
Beer
  1. Heat Olive Oil to about 410°F/210°C or until you see the first wisp of smoke.
  2. Fry Peppers, tumbling frequently, until they are fairly covered with brown blisters - but they should still be a bit crisp! Keep your oil just below smoking for best results.
  3. Serve immediately sprinkled with coarse Sea Salt.
NOTES:
  1. Padron Peppers:   These are small wrinkled green chilis grown in Galacia, Spain and California (and probably around Williamsberg VA since La Tienda sells them (at 4 times the price around here). Look for them at farmer's markets - in the stands that sell unusual stuff. In Spain it is said about 10% are hot, but those I've sampled from Southern California tend to be variable but almost all noticeably spicy
  2. Olive Oil:   Use "Pure Olive Oil" (sometimes marketed as just "Olive Oil"). The required temperature is way too high for Virgin or Extra Virgin.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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