Pimientos de Padron
We first discovered Pimientos de Padron in a little tapas bar in Sitges, Spain. At the time, you couldn't get them easily in this country. Now, they are catching on and seeds are readily available to 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.
Yield 4 servings
30 Pimientos de Padron
1/4 cup olive oil
Fleur de Sel for sprinkling
|1 ||Heat olive oil in a large frying pan over medium-high heat.|
2 ||When hot, add peppers. Fry until brown and blistery, 3-5 minutes. Shake pan often or use tongs to turn peppers for even browning.|
3 ||Remove to serving plate, sprinkle generously with salt, and serve immediately.|