This year I was able to successfully grow Padron peppers in my garden without critters munching them down by covering them with plant cages until they reached about 12" in height. I've never eaten these peppers before but know that they are a popular tapas staple in Spain. From everything I've read, Padron peppers are generally medium spicy with an occasional hot one (similar to Japanese Shishito peppers). So I cooked our first batch assuming that the spice level would be totally tolerable. NOT!!! Our lips and mouths were burning, burning, burning, even though the flavors were great. Maybe we had some errant pepper plants that were happenstance outliers from the norm. Anyhoo, this is a simple and delicious tapas dish, but I think I'll scrape out the seeds next time just in case to tame down the heat level.
INGREDIENTS:
12 Padron Peppers (about 2 cups)
1/4 cup olive oil
Sea salt (e.g., Maldon or Fleur de Sel)
1. If you're spice averse, cut a slit lengthwise along each pepper and scrape out the seeds (otherwise, leave them whole); set aside.
2. Heat 1/4 cup of olive oil in a cast iron or heavy skillet over high heat until almost smoking. Add the peppers. Turn occasionally with tongs until the skins are slightly browned/blistered on all sides.
3. Remove the peppers and any oil in the pan to a serving dish. Season with a generous amount of sea salt.
Padron pepper plant in the garden.
Use good quality olive oil.
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