July 24, 2010

Pimientos de Padrón

Warning:  These are highly addictive.  And every so often you get a really hot and spicy one. 
Which definitely adds to their appeal.

Pimientos de Padrón
adapted from a recipe in Saveur magazine

¼ cup extra-virgin olive oil
½ pound washed and dried pimientos de Padrón
salt - I use sea salt

1. Heat 1/4 cup extra-virgin olive oil in a large skillet over medium heat.

2. Add 1/2 pound washed, thoroughly dried pimientos de Padrón and fry, turning often, until soft and beginning to brown around the edges, 15–20 minutes. Transfer peppers to a bowl and generously season with salt.

Serves 6 - You've got to be kidding!  I would say this amount serves only 3-4.  Or only 2 pimientos de Padrón addicts like me. Pin It
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