I love these Padron peppers. I only just discovered them a year ago. I was at the Ferry Building farmer's market last summer browsing around and they caught my eye, the pepper guy (one of the farmers we now refer to as the pepper guy as in "maybe the pepper guy will be at the market"), he explained to me how they make a great tapas dish, a little olive oil in the pan, fry them until they blister, throw on some coarse salt, delicious. And what a treat, something so simple can deliver so much satisfaction. These are so perfect, especially early in the season as the flavor gets hotter throughout the summer, and they're still good then, but there is something special about them now. They are very tender and have a silky velvety texture, with slight heat and delicious pepper flavor. You grab it by the stem and pop the pepper in your mouth. Over and over and over again. Until they're all gone and wish you had more. These Pimiento de Padrón are from Happy Quail Farms in East Palo Alto, CA. They start the seedlings in Florida over the winter, are shipped back and grown on the California farm. I'm not sure about the logistics of all of that, but it works! I will be getting these peppers all summer while they're here. It's not to be missed. They make a great tapas or side dish, put the pan-fried Padron peppers on the table with a bottle of wine, some bread and you will not be disappointed! Recipe below for 2 servings. Buen Apetito!
Pan-Fried Padron Peppers
- 4 ounces Padron Peppers (Pimiento de Padrón)
- 2 tablespoons olive oil
- coarse salt, to taste
Heat 2 tablespoons olive oil in non-stick skillet, add the peppers and cook until they blister, tossing occasionally, remove from pan and top with coarse salt. Serve immediately. (They still taste wonderful at room temp!)