Sauteed Padron Peppers with Garlic

sauteing padrons 1This is so easy to do, it hardly qualifies as a recipe.

Hot-off-the-stove, freshly sauteed padron peppers are nothing short of terrific. Serve them as an hors d’oeuvre when everyone is standing around in the kitchen or as a side dish. If there are leftovers, pop them in cheese sandwiches.

You find padron peppers on menus all over town these days. But you can find them in farmers’ markets, too, so you can cook them at home. Be aware that padron peppers can get very spicy as they grow bigger (We found out by nearly blistering our tongues.), so be sure to choose young, small peppers. They should be firm. Simply wash them and do not remove the stems. You pick up the cooked padron by the stem and bite off the whole pepper in a single bite.

You need: as many peppers as you like. Garlic, sliced or minced, as much as you prefer. Salt, also to taste. A hot pan and a few tablespoons of olive oil.

As they cook, the skins will begin to char

As they cook, the skins will begin to char

Heat the oil until hot over medium-high heat. Add the peppers and stir and toss them until their skins begin to scorch and the peppers begin to soften. Add the garlic and continue to cook until the garlic is just cooked and slightly toasty. Don’t burn it.

Immediately dump the peppers (no ceremony needed) into a warm serving bowl. Sprinkle liberally with salt and serve immediately. Have napkins on hand for oily fingers. Serve with a crisp, dry white wine or a pale ale.


 

 
 

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