Recipe by Karina A
I grew up eating these lovely Padron peppers on the beach in Galicia, Spain as a child. Be careful, some are sweet, but some are hot - won't stop me from eating this savory dish. Good for a tapas party. Padron peppers can be found in the New York area at the Union Square market, from Lani's Farm or a good substitution would be Shishito peppers at an Asian market.
Top Review by Fishwyfe
I haven't made your recipe but I absolutely LOVE these wicked little peppers and couldn't believe my eyes when I saw this recipe....aaaahhh.....memories...I tried them the first time I went to Galicia and when I went back a couple of years later I made sure I had them every day twice a day...Yummo !!! It is just such a shame that they are so hard to find out of Europe, I live in Australia now and have just bought some seeds, so next Spring I hope to have buckets full ....I cant wait!!!!
For anyone out there who likes a bit of a chilli kick these are for you !!!
- 20 -40 padron bell peppers
- 1⁄2 cup extra virgin olive oil
- 1 -3 garlic clove, fresh, finely minced (to your taste)
- sea salt (to your taste)
- balsamic vinegar (optional, to your taste)
Directions See How It's Made
- Wash and dry peppers.
- Heat olive oil over medium-high heat in a skillet.
- Fry and stir peppers well, for about 3 minutes, until they blister and burst.
- Remove peppers from oil and dry on paper towel covered plate.
- Sprinkle with a generous amount of sea salt and garlic and enjoy!
- Traditionally, it is not served with garlic, but it gives it an extra kick that I enjoy.
- I have also drizzled a little bit of really good quality balsamic vinegar or red pepper flakes on the peppers as well, for a zesty flavor.