We first discovered Pimientos de Padron years ago in a little tapas bar in Sitges, Spain, and were so enamored that we started importing them every June, when they were in season. Now, they have caught on in this country and are available in many farmers' markets. If you have a garden, you can grow your own - they are prolific producers and a few plants will keep you in peppers all season. Part of their charm is that every 10th one or so has a chile kick, about as hot as a poblano. We like to serve them with Tortilla de Patate as part of a tapas menu.
30 Pimientos de Padron
1/4 cup olive oil
1 tablespoon Fleur de Sel, or to taste for sprinkling
Heat olive oil in a large frying pan over medium-high heat.
When hot, add peppers. Fry until well browned and blistery, 3-5 minutes. Shake pan often or use tongs to turn peppers for even browning.
Remove to serving plate, sprinkle generously with salt, and serve immediately.
original recipe yield: 4 Servings
Pan-seared peppers as appetizers is a hot area in the market. Newer peppers are appearing with differing sweet and earthy intensities. Try Fushimi Peppers for variety.