Wednesday, April 10, 2013
Pimientos de Padron
They are deliciously sweet but one in a dozen or so is very hot, you really can't tell looking. They are simply cooked in a skillet with Olive Oil heated until it is nearly smoking hot then add the peppers, (wash and dry them first) for 4 or 5 minutes turning from time to time until slightly blistered and charred.
Drain the Peppers on some kitchen paper, and sprinkle generously with Sea Salt or salt Flakes. Irresistible with an ice cold glass of Manzanilla.