Simple and moreish, no pun in tended (that’s a foodie joke). It’s deep or shallow fried peppers that look like jalapeños, but are much milder. About 1 in 20 of them are not mild, so it’s a kind of Russian roulette tapas!
500g Fresh padrón peppers
100ml Extra virgin olive oil
1 tbs Sea salt
Preparation and cooking
Wash the peppers in water and dry them in kitchens paper. Either shallow fry of deep fry the peppers for 2-3 minutes until the skins blister and they begin to loose a little of their deep green colour.
Drain on kitchen paper, transfer to a serving dish, and liberally cover with coarse grained sea salt.