Padrón Peppers

I could eat my weight in fried Padrón peppers.

We’re always up for new experiences, and having had friends in town from Spain recently, we’ve been thinking about trying more Spanish food – then suddenly at the farmers market, we started seeing these Padrón peppers showing up everywhere. I don’t remember seeing them in previous years, maybe just because we weren’t aware of them as much. These delicious peppers are mainly grown in the Northwest of Spain. They are picked when small, and have a mild flavor (mostly – apparently about 20% are quite spicy), and they are really delicious.

The traditional way of preparing them is simply to fry them at very high heat in olive oil until the skins blister and blacken, and then remove them from the pan and sprinkle them with sea salt. I could eat buckets of them this way. Spicy or not, the flavor is delicious. If you can find them wherever you are at, definitely give them a try!