PADRON PEPPERS

I was so excited to find these peppers at the Farmers Market this week. These peppers are originally from Padron, Spain where they have a cult like status. They are served as tapas in most bars along with a cold beer. 

They have a sweet flesh, thin skin, and hardly any seeds. They make the perfect, quick tapa. Cuidado (beware) these peppers are mostly mild but about 1 in every 5 you eat will have some heat. Keep a cold beer handy as you eat them and enjoy what the New York Times said is "Spanish Roulette".

You simply blister them in a hot pan with a little bit of good Spanish olive oil and then sprinkle them with some crunchy sea salt and serve. These are really good and very addictive.

                                                                      PADRON PEPPERS

2 cups Padron Peppers

1-2 TBSP. Spanish Olive Oil

Crunchy sea salt such as Fleur de Sel

Heat a frying pan (cast iron is best) until hot. Add the olive oil to the hot pan and when the oil is shimmering and hot add the peppers. Cook and stir the peppers until the skin is browned and blistered.

Remove peppers from pan and sprinkle with sea salt to taste.