Sautéed Padrón Peppers
Padron Peppers are originally from Spain – and they are definitely NOT hot, although the occasional one might surprise you! There’s a saying that goes "Pimientos de Padrón, unos pican y otros no" (Padron peppers, some are hot and some are not). Padron peppers are so irresistably delicious, and super easy to prepare. I can't tell you how many times we have enjoyed them this summer, sometimes twice in one week! They are a great appetizer paired with sliced prosciutto, & some cheese. We also love them as a side dish, to grilled steaks, they are perfect!
250 grams Padron peppers/or Shishito peppers instead
4 tablespoons Olive Oil
Sea Salt (generous amount)
1 lemon
Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking.
Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They should char in places. Don't rush. It takes 8 to 10 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.
***I sometimes add some crushed garlic at the end!
250 grams Padron peppers/or Shishito peppers instead
4 tablespoons Olive Oil
Sea Salt (generous amount)
1 lemon
Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking.
Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They should char in places. Don't rush. It takes 8 to 10 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.
***I sometimes add some crushed garlic at the end!
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