Recipe for Padrón Peppers
Plate full of peppers
Spanish Olive Oil
Sea salt in flakes
Heat the olive oil (about a 1/2 cup per pound) until hot and toss in the peppers until the skins just start to separate from the pepper, but do not turn brown, about 2 minutes. Quickly drain them and pat them dry with paper towels, then sprinkle sea salt over them and serve.
Warning: There is a peculiarity of these peppers, called the Russian Roulette Effect. Every once in a while (some say one in 50, others one in 100+, I seem to get three in every plate!), you get a spicy one, and they can be very hot. Keep a cold glass of Sangria nearby.
I LOVE Padron Peppers. I was addicted in Spain, usually eating far more than my fair share and walking across town to get them.
ReplyDeleteAnd I found a source, thanks to Wallpaper magazine of all places. At least a source if you live near Portland. Check it out:
www.viridianfarms.com
Thank you! I crave this peppers after our trip to Spain and so happy to find out a supply is close to our home town of Seattle.
ReplyDeleteIn my never-ending search for Padron Pepppers, I'm happy report that I have found a source from Happy Quail Farms in Palo Alto, California. You can even order online!
ReplyDeleteHere is their contact information:
www.happyquailfarms.com
804 Green Street
East Palo Alto, CA 94303
650-325-0823