Pimientos de Padrón
FROM
Taste the Place September 13, 2008
Named for the town of Padrón in the northwestern province of Galicia in Spain, pimientos de Padrón are one of the oldest non-hybrid peppers. Although these peppers are not always easy to find outside of Spain, they've recently become popular on the menus of many local restaurants in Portland and can be found here at the Portland Farmer's Market until the first frost. Enjoy them in this simple recipe that is a staple in many tapas bars in Spain. Wash the peppers and dry them thoroughly
INGREDIENTS
30 Pimientos de Padrón
Olive oil
Sea salt to taste
METHOD
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Pour enough olive oil to barely cover the bottom of a medium skillet.
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Heat oil over a medium flame until it shimmers.
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Add peppers and fry, stirring well, until they blister and begin to turn brown; 3-4 minutes.
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Remove the peppers and pat them dry on a sheet of kitchen towel.
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Sprinkle with salt.
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Pick one up by the stem and take a bite!