Snacking on Pimientos de Padron
We picked up a handful of these peppers at the Greenmarket last week. We weren’t sure what to expect and let them idle in the crisper for a few days. Looking for a beer snack over the long weekend, we tossed the peppers into a pan of hot olive oil and let them blister on both sides. We pulled them out of the hot olive oil and sprinkled with some sea salt.
These little peppers are our sleeper hit of the summer season. These olive-sized peppers, often served at tapas bars in Spain, are a “must-try!!!!” just like the sign at Yuno’s Farms stand says.
Snackers, be warned …
One out of every ten or so of these peppers will be hotter than the rest. Pim called this “culinary russian roulette.” There’s no way to tell which Padron pepper will be hotter than the rest. Wikipedia says the peppers grown in August and September tend to be hotter than those from earlier in the season, but we didn’t think our peppers were too hot.
A CA farmer tries to grow Padron peppers