Tuesday, July 28, 2009



Pimientos de Padrón are named after a town in Galicia Spain. They are usually fried in salt and served as a tapa. Eating them might be compared to playing Russian Roulette. Each pepper is delicious, but occasionally you will get one that is explosively spicy. Sometimes almost all of them are highly explosive but then occasionally, an entire batch is sweet. Enjoy the gamble!

Uses: The best way to eat them is to savor them in unfussy glory—toss in a pan with olive oil and cook over high heat until blistered, about 3 to 5 minutes. Sprinkle with sea salt, and devour.

Heat: Mild to extremely hot, notoriously variable.

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