{palate pleasing padron peppers}

13 Jul

that was fun.

and as we all know, i love to try new things. so, i saw these little pretty peppers hanging out in the produce section one day and i immediately snagged them up, got on my phone and googled how to make them!

padron peppers originate come from a region in spain where they are actually known for their unique and savory flavour.  every recipe i found online said the best way to cook them was to simply saute them in a good olive oil and sea salt.  so, that’s exactly what i did.

{pardon the florescent lighting}

i just used some good organic olive oil, coated the pan with about a 1/4 inch and then tossed in my peppers.  it’s fun to watch them cook because they kind of swell up and make this almost singeing sound, and then the skin bursts a little. i may have been a tad more freaked out if any of the recipes i saw said to slice the peppers open – but they didn’t.  so i just kept it on low to medium heat so it wouldn’t splatter.  every now and then i’d kind of press my spatula into them, to help the juices flow…

so – just a heads up, in case you try this, do not be alarmed by weird crackling popping singeing squealing noises coming from your food – it’s perfectly normal, haha!

cook your padron peppers until they start to brown and get a little crispy…

they really are good just like this – toss the sea salt on at the last minute before removing from heat and nom nom them up!

serve them as an appetizer, or alongside some brown rice with chicken or some nachos, enchiladas, etc.  they’re a tasty little delicacy, indeed!

**these peppers have an almost creamy flavour with just a hint of heat. i should’ve written down more descriptive words – maybe if you try some, you can tell me what you think? they are unlike any kind of other pepper i’ve had.  which is why i think they taste so good so simply prepared. 

2 Responses to “{palate pleasing padron peppers}”

  1. Matt Durell July 13, 2012 at 10:13 am #

    What do they taste like in relation to other peppers?


    • cooking with audrey July 13, 2012 at 11:58 am #

      let me add that in as a side note to the end of this blog – thanks for the suggestion, matt 😉


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