Pimientos de Padrón

Pimientos de Padrón are something my mom always talks about from when she lived in Spain. The great thing about these little green peppers is that some are sweet, and some are spicy. Really spicy. There is really no way of knowing until you put one in your mouth. It’s like Russian Roulette!

I was really excited to try them when I saw them at Union Square Greenmarket (in NYC) this summer. I found myself addicted to the spicy ones, eating more and more hoping to get another. Since my mom has been dying to try them again, Matt picked up some at Bodhitree Farms at the Greenmarket last weekend on his way to Boston.

Besides being a lot of fun to eat, they are also very tasty. They’re typically fried in olive oil, sprinkled liberally with salt, and served tapas style. Matt made Jose Andres’ Romesco sauce to spread underneath the peppers, for another layer of flavor.

Pimientos De Padrón

Olive Oil
Pimientos De Padrón
Coarse Salt

Wash the peppers and dry them completely. Pour a generous amount of olive oil in a skillet over high heat. When the oil is piping hot, add a single layer of peppers. Sauté for a couple of minutes, until the skins on the peppers are blistered. Transfer the peppers to a plate lined with a paper towel and sprinkle with coarse salt.

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