The Russian Roulette of Foodies.
As in, Russian Roulette for sensible people/people without a deathwish.
Basically what I’m saying is, some are mild, some are spicy. It’s the luck of the drawn.
Padron Peppers make a great tapa for serving at a party, and a good conversation starter when someone pulls out a spicy one! Better yet, they’re the easiest things to cook.
Lightly charred, salty, crunchy, and with that distinctive peppery taste (I’m talking bell peppers here people), Padron Peppers are a great fresh plate of tapas, appetiser, or snack!
Better yet, you’ll have these on the table in 5 minutes flat. Just toss, griddle, and serve! If you love fresh veggies, served as simply as possible, you’ll adore these peppers too. Served just like nature (and the Spanish) intended!
- 150g Padron Peppers
- Sea Salt
- Olive Oil
- In a bowl, toss together the peppers and olive oil, until each pepper is lightly coated in oil.
- Season generously with sea salt.
- Heat a non-stick griddle to a medium/high heat. You don't need to oil the non-stick griddle as the peppers have plenty oil coating them.
- Add the peppers to the griddle and cook on each side for around 1 min, or until the skin starts to blister and blacken a little.
- Be careful not to overcook the peppers - you need a bit of crunch!
- Serve fresh from the griddle!