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Wednesday 24 January 2018

Padron Peppers.

This is a really nice tapas dish to eat with drinks and very quick to prepare. These pepper have been on the menus in bars and restaurants for some time now and started appearing in markets and on supermarket shelves about three years ago.
They have a very slight heat and the addition of salt while cooking really compliments there sour flavour.
Heat some good oil in a frying pan to a high heat then add the peppers whole. Add the larger ones first and turn occasionally.
Sprinkle with good quality ground salt while cooking. you want the skin on the pepper to slightly blister without softening the flesh all the way through.
When cooked turn out onto kitchen paper to drain the excess oil plate up and sprinkle with a little more salt.