Pimientos de Padrón
This exciting pepper is catching on in the San Francisco Bay Area. It’s amazing how quickly it has gained fans. The usual flavor is sweet and nutty, but the occasional hot pepper mixed in makes the Padrones and ideal tapa and conversation piece!
The history of the Pimiento de Padrón is described by Calvin Trillin in the November 1999 issue of Gourmet Magazine. According to Mr. Trillin, Herbón, whose monastery was where Franciscans apparently first tried growing the pepper seeds they’d brought back from the New World in the 18th century. This place still remains as the heart of the pimientos de Padrón belt today.” Nowadays there is a Padron Festival in the town of that name and Pimientos de Padron are becoming one of the most popular tapas all through Spain.
Prepare them yourself
Ingredients:
Pimientos de Padrón
Olive Oil
Coarse Salt
Take a pan and pour enough oil to generously cover the bottom of the frying pan. Turn the heat up on the burner. When the olive oil starts to sizzle throw the peppers in whole. When the peppers start having small white blisters they are ready. Take the peppers out of the pan, place on plate with a paper towel. Sprinkle with coarse salt. Hold the pepper by the stem and BITE. Enjoy!