Padron Peppers

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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.

Padron Peppers

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!

 

Padron Peppers
Serves 2
The Russian Roulette of Peppers!
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Prep Time
2 min
Cook Time
2 min
Total Time
4 min
Prep Time
2 min
Cook Time
2 min
Total Time
4 min
Ingredients
  1. 150g Padron Peppers
  2. Sea Salt
  3. Olive Oil
Instructions
  1. In a bowl, toss together the peppers and olive oil, until each pepper is lightly coated in oil.
  2. Season generously with sea salt.
  3. 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.
  4. 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.
  5. Be careful not to overcook the peppers - you need a bit of crunch!
  6. Serve fresh from the griddle!
Sauce Pots http://www.saucepots.net/

Comments

  1. Leave a Reply

    Neil
    October 15, 2015

    Mmmmm. I remember these from Lanzarote. Worth going back for.

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