Padron peppers are Luis Castelero's pride and joy. He grows Padron peppers at his ranch in Lake County, California and likes to serve them in the purest way which is using the following recipe that he shared with me. It goes something like this, blistered in a heavy skillet coated with olive oil and then simply salted with the best sea salt you can get your hands on. Take hold of a stem and bite into the pepper, the small ones in one bite and the larger ones maybe in two. They literally melt in your mouth with a small amount of salty heat chasing a lingering Padron pepper flavor as you grab the next one and the next one.... The following recipe makes a fair amount, enough to fit comfortably into a good size frying pan, which in turn fills up a dinner plate to serve as a killer appetizer. My husband and I easily polished off the whole amount last night. While it's always more fun to enjoy Padron peppers up at the ranch with friends and a good bottle of wine on a hot Lake County Summer's night, here's Luis' recipe- the next best thing. I wish I could share the peppers too.
Ingredients and Directions for The Best Way To Enjoy Padron Peppers
serves 4
2 generous cups Padron peppers
1-2 tablespoons olive oil
Sea salt for sprinkling
Add olive oil to a hot frying pan, when the oil is hot and shimmering add the peppers. Cook and stir the pepper until the skin is brown and blistered. Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste.
1-2 tablespoons olive oil
Sea salt for sprinkling
Add olive oil to a hot frying pan, when the oil is hot and shimmering add the peppers. Cook and stir the pepper until the skin is brown and blistered. Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste.
Great photos!
ReplyDeleteThese pepper look very cute..never seen before. Are they too spicy?
ReplyDeleteThese look fantastic, love the photos!! Your blog is beautiful! So glad to be a new follower! xoxo
ReplyDelete@ Sanjeeta these peppers are fairly mild, slight amount of heat in the smaller ones. But, sometimes the bigger ones can pack more of a spicy punch!
ReplyDeletenever seen or heard of these but boy, you know I wish I could get my hands on a mess of 'em... I could do Luis proud I am sure, finishing off a plate all while smiling...
ReplyDeleteLovely, Patty. I'm enjoying everything about your blog right now. Ryan is redesigning mine, and we spent a good twenty minutes pouring over yours. We just love it! Thanks for sharing, sweet friend.
ReplyDeleteohh...very interesting..
ReplyDeletegreat clicks..:)
Tasty Appetite
Patty: I am totally addicted to these. While in San Francisco I could not get my fill. Hard to come by in New York and usually I get a present from friends in Spain. I did a post on these also. The saying goes: “Os pementos de Padrón, uns pican e outros non” (Galician for “Padrón" peppers, some are hot and some are not”).
ReplyDeleteFor those who cannot get these Padron's, the Shishito Japanese pepper is the closest you can get.
Great Pictures and I want to know if they ship to New York.
What a simple delishious way to enjoy a pepper!! I have not see that type of pepper here in NY so I am going to try it with other pepper I grow. Thanks :)
ReplyDeleteYummmm...they look lovely, I never had that, must be delicious.
ReplyDeleteWow - these look amazing. How hot are they?
ReplyDeleteThese peppers sound great, would love to taste them just as you have prepared them!
ReplyDeleteWow i love how you described it. I could picture myself doing that with happiness. Simplicity is always best in any way of food preparation!
ReplyDeleteI have never heard of these peppers but your post has me craving 'em! :)
ReplyDeleteI never seen and tried them before...are they very hot? They look so cute.
ReplyDeleteHope you are having a wonderful week Patty :-)
My family eats peppers raw, so I know they would enjoy them fixed this way. They look so good, Patty.
ReplyDeleteI've never heard of this type of pepper, but I like a little kick and they sound delicious! Maybe similar to shishito? Up at the ranch, with a bottle of wine on a hot summer's night - I could put a dent in these that would make Luis proud :) Thanks for sharing them with us.
ReplyDeleteYour photos are stunning, Patty. I've never heard of these beautiful peppers, but I'd love to find them and give them a try. I love charring peppers like this, it brings out so much flavor!
ReplyDeletei got goose skin after seeing the photos. I used to love eating hot chili pepper, but not anymore, my stomach can't handle them anymore :((
ReplyDeleteSpicy goodness and I like my peppers charred. Awesome clicks Patty.
ReplyDeleteI am having a summer drink giveaway in my blog. Do check it out when you get a chance.
I love all kinds of peppers, and these Padron peppers would be another love to my addition. Have to look into it if we can get them here in S. Florida.
ReplyDeleteIncredible color, and preparation, Patty! I adore the photos, as well:DDD
xoxo
It's amazing how one can suddenly crave a plate full of peppers!
ReplyDeleteI want...
Patty, I've never seen these peppers. They're adorable and I bet addictive too. Fabulous photos!
ReplyDeleteSam
Patty! I love this! Total eye candy for me. Since the kiddies, I've had to cut back on spicing up my dishes, so I'm going through a little bit of pepper withdrawal here. Teehee. I'd surely pop these babies in my mouth like popcorn. Easy, quick, and delicious! I'll have to try this some time. Thank you for sharing!
ReplyDeletei read this post yesterday morning...and was so excited to see the peppers at a market in napa. i will be making them today.
ReplyDeleteI'll be in California in a few days (first time in my life) so I'm eager to get to know all these peppers I so often read about but I don' t get here..Yum! Thanks!
ReplyDeleteI know I already said this but...I love these so much!
ReplyDelete