Subscribe

Welcome to 100 Miles, an exploration of sustaining life by going no further away than 100 miles to gather the things we need to live. This web log is my journal of food-based experiences, memories, thoughts, and recipes. I hope you enjoy reading it. To subscribe, so as not to miss each new edition, please enter your email address.

Share

| More

Tweets!

      • Flickr

      Sponsors

      Recipe: Padrón Peppers, or Pimientos del Padrón

      July 24, 2009

      Padrón Peppers, or Pimientos del Padrón

      Serves

      4 – 6

      Preparation Time

      45 minutes

      Ingredients

      1 lb. Padrón peppers (80-100 peppers)

      3-4 cups olive oil

      Salt, large grain rock, Kosher, sel de mer, etc.

      Method

      Clean the peppers by rinsing them lightly. Dry them completely so they won’t splatter when they hit the hot oil. Leave the stems attached.

      Place the olive oil in a large skillet suitable for deep frying, like a cast iron skillet. You may also use any other type of deep fryer you have on hand. Allow the olive oil to heat on medium to high heat. It will take awhile, 10 minutes or so, to get to the right temperature. When you think the oil is close to the right temperature, place a small piece of bread in it. When the bread begins to bubble and crisp up, the oil is ready.

      Place all of the peppers in the heated oil; it will take a moment or two for them to begin cooking. Stir or turn with a metal slotted spoon or sieve. Once they are bubbling and boiling watch for the skins to start puffing and wrinkling. This should only take a few minutes.

      Remove the cooked peppers from the oil and place on a baking sheet lined with paper towels to drain excess oil.

      Place on a serving platter, and sprinkle generously with the salt.

      Read Original Post

      Print Recipe

      Leave a Comment