One of the hot ingredients of the past year seems to be Padron peppers or pimientos de Padron as they're known in Spain. These mildly hot peppers are crunchy and easy to eat, and appeared in many of the appetizer sections of restaurants in town. People say it's like playing Russian roulette when eating the peppers because they're mild and sweet, but there's always one in the bunch that will be fiery hot. So far (knock on wood), I have yet to experience a really hot Padron pepper (or maybe I'm just used to heat, not).I found a bunch of Padron peppers at the farmers market and they are such a quick and easy snack to make. All you do is sauteed them in a really hot cast iron skillet with olive oil until they blister and brown and then they're ready to eat with a sprinkling of sea salt. It's nice to balance the heat of the peppers with fruit like apricots, peaches, or (what's currently in season) persimmons.
It's so easy you don't even need a recipe. Just these easy steps:
- Rinse padron peppers and pat dry
- Heat a skillet on high heat. Toss your padron peppers in extra virgin olive oil and then throw in pan. Cook until blister or brown, about 2 to 3 minutes.
- Slice the persimmon (get the fuyu, which is the crunchy persimmon) in thin slices and then toss into the pan just to warm up with the peppers.
- Transfer everything onto a plate and sprinkle with sea salt.
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