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Padrón Peppers

12 Aug 2018

We are in Spain and these lovely little bright green peppers are everywhere, both in restaurants and in the markets.  They are also in the shops at home, so it will not be difficult to give them a try.  Just drizzle a little olive oil over and throw them on the bbq or cook in a very hot griddle pan.  I have been told one in ten is really fiery.  I have eaten loads and haven’t tasted a seriously hot one yet, just a gentle warmth.  It is quite good fun though, wondering if your luck has run out ......

 

So here is the recipe for a pre BBQ nibble.  Perhaps not quite a canapé, but definitely quick and definitely popular.  Add a few more Spanish delicacies such as some slices of Serrano ham and spicy chorizo, marinated olives or Spanish omelette ...... and you have a quick and casual starter.

Ingredients

Padron peppers

Olive oil

Sea salt flakes such as Maldon

 

Method

Drizzle a little olive oil over the peppers and cook on the bbq until they start to blister and have softened.  This takes 4 to 5 minutes, depending on the size of the peppers.

 

Cool so they are not too hot to touch and then drizzle with a little more good quality olive oil. Sprinkle some sea salt flakes over and serve. 

 

Then wait to see if anyone is hopping around.

 

 

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