Pimientos de Padrón
Yum! Yum! And, more Yum!
Fry in a little olive oil until the skin blisters. Serve on a brown paper bag with a generous amount of sea salt and large quantities of beer. Good company adds a nice touch. It's a social food, but can also turn into a bit of a frenzy. Keep on cooking. One basket is *not* enough.
Don't wash them first or they'll splatter like crazy. Eat whole. Well, not the stems, silly. Even my five-year-old likes them. The two-year-old just licks the salt.
My best Padrón year, ever, was when we got to house sit and tend a garden that had a row of Padróns just coming on. We ate and ate and ate that August.
Read more about them here, here, or here.
They're out of stock but you can get the seeds here. Or, here's a place that doesn't seem to be out of stock. Or, here. I haven't bought seeds from any of these places. If you really want to know the inside scoop on where to buy seeds, you could email my friend, Andy, who grew the peppers in this photo.
I also saw that you can buy the fresh peppers here. Or, why not invest in the future and talk a local farmer to grow some. Yum!
Thanks, Julia!
