What the hell are Padrón Peppers

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Strolling through the farmers market, Padrón peppers caught my eye. They are not new to me, in the sense that I have seen them on the menu at my favorite tapas restaurant as “Blistered Padrón Peppers”. I have watched diners enjoying them, as eating Padrón or shishito peppers is a bit like playing Russian roulette and I hoped to see some comedy. Most are mild, but every now and then you’ll bite into a wickedly hot one. I decided for a $1 a pound this would be a great appetizer for my New Years Eve Party.

  • 1-pound Padron or shishito peppers
  • 2 tablespoons olive oil
  • Flaky sea salt

Instructions: Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.

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5 Responses to What the hell are Padrón Peppers

  1. I think I would like the hot ones

    Liked by 2 people

  2. Sheree says:

    One of my favourite dishes from Spain!

    Liked by 2 people

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