Pimientos de Padrón are tiny fresh peppers originally from Galicia in northwest Spain. Sizzled in olive oil and sprinkled with sea salt, they have a delicious flavor and most are mild. But once in a while you will bite into a spicy pepper - the reason The New York Times coined them "Spanish Roulette!" Our Pimientos de Padrón are grown from Spanish seeds by a family farmer in the U.S. and hand harvested and shipped fresh to our customers July through October.
- 1pound Padrón Peppers, washed and dried
- pinch Spanish sea salt
- 2tbsp Spanish olive oil
this is text as a sample
Heat a grill pan or outdoor grill to high. Place peppers in a bowl, add the olive oil, and toss to coat.
When the grill is hot, place peppers on grill in a single layer. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.
Remove to a serving plate, sprinkle immediately with sea salt and serve.