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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Wash and dry peppers.
2. Heat olive oil over medium-high heat in a skillet.
3. Fry and stir peppers well, for about 3 minutes, until they blister and burst.
4. Remove peppers from oil and dry on paper towel covered plate.
5. Sprinkle with a generous amount of sea salt and garlic and enjoy!
6. Traditionally, it is not served with garlic, but it gives it an extra kick that I enjoy.
7. 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.
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