Fried Padrón Peppers

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.


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