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Padrone Peppers
Total time for this recipe is 30 minutes or
less.
Know as Pimientos de Padrone in Spain where we first had these amazing treats. One
of the most fun things about them is that occasionally you get a hot one!
We were always hoping to be the lucky individual who got the approximately
one hot pepper on each serving tray.
I grow these in my northern California garden quite productively and
easily so we have them frequently during the summer and fall. I have
developed a lower fat version for the sake of our health. In Spain and
most recipes you find, they are cooked in immense amounts of olive oil.
This one is much more restrained with all the amazing flavor of the
originals.
1 lb. Padrone peppers (Pimientos de Padrone)
1-2 Tbl olive oil
Coares Kosher or Sea Salt
Heat a cast iron skillet over medium heat (skillet should be large enough for a
single layer of the peppers)
Brush off peppers if from your garden - wash and dry if you purchase
them
Cut stems down slightly, but to not trim off - the stems/caps
are used to hold while eating
Place dry peppers into a bowl and drizzle with olive oil
Mix well with a spoon or your hands to coat all surfaces well
Drop into hot skillet and cook quickly, turning to get
brown/black and blistered on all sides
Remove peppers to a warm serving tray and sprinkle liberally
with coarse salt
Questions about this recipe?
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