Sunday, February 26, 2012

PADRON PEPPERS


Tapas 101. Along with Patatas Bravas, Padron peppers are one of the more popular Tapas, we first ate some of these great peppers in Vegas at this place: 


We enjoyed them a few times since, but never as frequent as during our trip to Spain last week. Plus we brought some back, as they are an easy to prepare appetizer. Not too hot, they are eaten as a whole, seeds included.
All it takes is a pan with a bit of very hot olive oil, roast the peppers for a couple of minutes all around, until they blister, sprinkle with sea salt and they are ready to serve.

Hopefully I can find a supplier here in France. Though close to the region where they are from, I have yet to see Padrons at any market.



FROM NORTHERN SPAIN ORIGINALLY

PLENTY FOR TWO

QUICK FRY IN VERY HOT OLIVE OIL

UNTIL THEY BLISTER ON ALL SIDES


SERVE WITH SEA SALT

NOT MUCH LEFT



2 comments:

Nadege said...

These look our "jalapeño" in SoCal.

H.Peter said...

I think from looking around on Google, there is a difference.

One market vendor in California did plant some and had a booming business at the farmers' market