Ingredients
-
200
-
30
-
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Noelias Original Spanish Recipe for Padron Peppers, Padron is a small area of Spain situated very close to the Northern border with Portugal, on the Atlantic coast side and its just a short distance south of the famed Santiago de Compostela So these are a sweet pepper (pimientos de Padrn in Spanish) that originated from South America that you lightly fry and then eat Then whats the twist? Well the twist is that for some unknown reason roughly one pepper in 20 or 30 will have a slight kick to it, not a whopping belt of a kick like a Jalapeo or Habanero pepper, but just a pleasant surprise to tickle your taste buds No, they dont throw one of a different variety of pepper into the bag as a joke, apparently the odd one with a kick is a natural quirk of this pepper variety Warning, these are addictive! and a brilliant tapas recipe! There is one other similar recipe here, but it uses garlic and balsamic vinegar and a LOT more olive oil, this is the original Spanish recipe from the family that farm Padron Peppers in Herbon Padron, Spain , Slice some cloves of garlic (2-3) crosswise and add when frying Padrons for some flavor and garlic chip accompaniment Delish!, Yum! I brought these back from a Spanish shop in London for Kiwidutch to try and the recipe is off the bag the peppers came in Andrew and I have been enjoying these for years – so simple and yet so delicious Sometimes you get a hot one, sometimes you don’t It’s like playing the lottery at your dinner table!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat 30 Ml Olive Oil in a Pan. |
|
2
Done
|
Fry the Peppers Gently in the Olive Oil, Turning Occasionally. |
|
3
Done
|
as the Skin Starts to Blister (3-4 Minutes) Take Out of the Pan and Put Into Bowls, Sprinkle With a Little Sea Salt and Serve Immediately. |
