Sunday, June 29, 2014

Blistered Padrón Peppers

With the ever-decreasing summer fog where we live in the San Francisco East Bay shore due to climate change, I'm finding that peppers are becoming a much more reliable vegetable to grow in my home garden. As a result I've taken to growing one of my favorite treats, the Spanish padrón pepper. Not only are they growing successfully but they're coming earlier each year - I harvested these last week, even before the end of June. I've seen, and tried, several recipes where they are stuffed and they are fantastic when pickled, but this seems to be the classic Spanish take on them - blistering them in oil in a skillet on a stove top and well-salted for serving.
If you've never had them, most of them are rather mild but without warning about 1 in 10 will get pretty high on the Scoville scale so go slow at first if you're sensitive to heat. If you love them, though, they're hard to stop eating.

several small fresh picked padrón peppers
2 tablespoons extra-virgin olive oil
1-2 tablespoons high quality sea salt

Heat the oil in a medium skillet over medium heat. Once the oil is hot, add the peppers, turning occasionally to evenly scorch the outer skins. Once the peppers are well-blistered (without getting burnt), remove to a bowl, salt well, and serve while still warm. 

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