What We Had For Dinner
Submit your recipe HERE
Padrón Peppers, before and after.
Padrónes, like other peppers and chiles are part of the Capiscum family (members of the nightshade family). Most of the peppers are mild but about 1 in 10 has a little bite to it. The peppers grow all summer and get spicier later in the season. In Northern Spain, where the peppers were first grown, there’s a saying, “Os pementos de Padrón, uns pican e outros non” (“Padrón peppers, some are hot and some are not”). I’m telling you, get your eat on now.
The best way to cook padrónes is to pan fry them in a bit of oil. Cook the peppers a few minutes on each side until they are blackened and sightly squishy. Serve with coarse sea salt. Enjoy.
8 Post note(s)
-
czumikakoooooo liked this
-
superfluidity liked this
-
hhhousecat liked this
-
mumblelard liked this
-
sustainable-sam liked this
-
whatwehadfordinner posted this
