Peppers Del Padrón
Holaaa !!!!
I hope you are doing well.
Every time I go to Spain I eat this popular tapa called Peppers al Padrón, “Pimientos del Padrón” in Spanish. The peppers are from El Padrón, a town in the northwest region of Galicia.
When I came back to the States I went to the supermarket and I saw something similar, so I immediately thought that I would have to post them on the blog. It’s a very easy tapa to make and really tasty.
These peppers are small, about 3 inches long and green in color. They have a mild flavor, not too hot, not too sweet. You will find them in the markets mostly between May and October.
I think it will be difficult to locate these peppers in the USA, but probably not impossible. The peppers I purchased are a similar size, and have a similar flavor, though probably a little sweeter. That’s not a bad thing. The important aspects are the size and overall flavor. Since they are served as a tapa, they should be bite-sized. The way to eat them is just picking them up by the stem and eating them whole. (Everything but the stem!) And the flavor. In general, most of the small peppers I find in the US are chili peppers. These tend to be too hot and spicy for this dish.
The best way to cook them is to sauté them in a pan with olive oil and salt.
You might think that they look burned, but they are not, just the way you want them to look.
It is a very popular tapa in Spain, so… let’s do it!
Bon profit!
Peppers Del Padrón
Recipe details
- .5 Ibs
- Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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