For the last several years now, one of my favorite tapas to prepare on Sunday afternoons is Pimientos de Padrón. Luckily for us, one of our local farmers, Bodhi Tree Farm*, specializes in heirloom vegetables and has grown these tiny Spanish peppers very successfully. I must say that each year I await the season eagerly and greedily.
Pimientos de Padrón are originally from the Galicia region in Northwest Spain. They are very popular in Spanish tapas bars and have quickly gained popularity in the US as well. And it’s easy to see why! Not only are they deliciously sweet, nutty and ever so slightly bitter, but every now and then you’ll get a really hot one in the bunch, earning them the nickname of “Russian Roulette” peppers.
Serving them to friends is unbelievably fun! I’ll bring a bowl of these warm peppers and announce: “let’s play Russian Roulette” (believe me, that always catches everyone’s attention!). The discussion becomes extremely lively as soon as one person bites into a hot one… Then everyone approaches the scrumptious peppers a bit more gingerly. But no matter what, there’s never a single one left. They are simply addictive.
To make the experience complete, I like to serve them with Basil and Mint Mojitos… And then, I wish Sunday afternoons would never end.
Pimientos de Padrón
active time: 10 min
- 3 tablespoons Spanish extra virgin olive oil
- 12 oz (340gr) Pimientos de Padrón – rinsed and thoroughly dried on a kitchen towel
- sea salt to taste
- Heat a large heavy-bottomed skillet over high heat. When the pan is hot, add the oil and peppers and toss well. Sauté for 4 to 5 minutes until peppers are golden-brown and blistered; tossing only occasionally. Transfer to a plate lined with paper towels and sprinkle with salt to taste. Place in a serving bowl and serve warm.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.