Pimientos de Padrón
Blistered Galician Green Peppers
Small green peppers, fried whole in olive oil until the skins blister, and showered with coarse salt. Most are mild and grassy. Now and then one is properly hot, and there is no way of telling which until you bite it.
The peppers come from the Herbón valley near Padrón in Galicia. The saying that some bite and others do not is quoted in the Spanish source read.
Saveur notes that they are in season from about April to September.
Ingredients
Ingredients
- 250 g Padrón peppers, washed and dried thoroughly
- 3 tbsp olive oil
- Flaky or coarse sea salt
Method
- Heat the oil Heat the oil in a wide frying pan over a medium-high heat until it shimmers.
- Fry Add the peppers in one layer; fry in two batches if the pan is crowded. Cook for 4 to 6 minutes, turning often, until the skins are blistered and browned in patches and the peppers have collapsed slightly.
- Salt and serve Lift onto a plate, scatter generously with salt and serve at once. Eat them whole, holding the stalk.
Dry the peppers well. Water on the skins makes the oil spit.