Fried Padrón Peppers
These peppers are like Russian roulette: although most of them are sweet, every now and then one will blow your socks off with its heat!
SERVES
8
PEOPLE
PREP TIME
2
MINUTES
COOKING TIME
2
MINUTES
Ingredients
250g Padrón peppers
5 tbsp extra virgin olive oil
sea salt, to serve
Method
Wash the dust of the fields off the peppers and dry them carefully with a tea towel so they don’t spit when you add them to the pan.
Heat the olive oil in a wide pan that has a lid and, when warm, add the peppers. When the oil is hot and the peppers are frying, cover the pan. Allow to cook for two minutes, shaking from time to time. The peppers should not be browned all over, only softened.
Drain on kitchen paper and sprinkle with sea salt to serve.
Recipe from The Buenvino Cookbook by Jeannie & Sam Chesterton
