"Pimientos Fritos" or Fried Peppers are another Spanish staple. The best known with a denomination of origin are Padrón peppers, from Asturias, but they sold all over Spain. In the States, they're known as the "Spanish Roulette" because one in every few, will be really hot! You can grow them in the States, by buying the seeds. Just don't let the peppers grow more than 2 inches. Just google "Padrón Peppers" and different vendors will come up.
I prefer Gernika peppers because you won't get any surprises. However, I haven't been able to find the seeds here, in the States, so I have substituted them with Shishito peppers, of Japanese origin, and Biscayne peppers.
Fry the peppers in a pan, on a medium to low heat, don't let them burn. When done, sprinkle them with sea salt, or Maldon salt, from England. It's easy to find in a gourmet store. If you use Padrón peppers, they are a great piece of conversation and a fun game, when you pass the plate around.
Fry the peppers in a pan, on a medium to low heat, don't let them burn. When done, sprinkle them with sea salt, or Maldon salt, from England. It's easy to find in a gourmet store. If you use Padrón peppers, they are a great piece of conversation and a fun game, when you pass the plate around.
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