Some Are Hot, and Some Are Not
In Spain you find them in tapas bars as pimientos de Padrón. But until this summer you would be hard pressed to find them locally. Now many local farmers are growing and selling these delicious little peppers. Picked when they are small, most are sweet and mild, but every so often you’ll encounter one with fiery heat. Eating them is a bit like a pepper roulette!
Try them the way they are served in Spain, where they are quickly fried in olive oil and sprinkled with coarse sea salt. Serve them whole—pick them up by the stem, and eat the pepper leaving the stem. If you can’t find Padrón peppers, you can substitute small Shishito peppers.
Pimientos de Padrón Tapas
Makes 4 servings
- Olive oil
- 30–40 small Padrón peppers (or Shishito peppers)
- Coarse sea salt
Add enough olive oil to a medium skillet to generously cover the bottom, and heat over a medium flame. Add the peppers, and fry in the hot oil. Stir or turn the peppers, and cook just until they are slightly browned and blistered. Sprinkle with a good coarse sea salt and serve immediately.