Padron Peppers Recipes
PICKLED PADRON PEPPERS
If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.
- Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 78.5 g, Fat 1.9 g, Fiber 4.6 g, Protein 6 g, SaturatedFat 0.3 g, Sodium 20.5 mg, Sugar 63.9 g
PADRON PEPPERS
Serve these padron peppers as a side dish or starter in a Spanish feast. They're super-simple to make, requiring little prep and just five minutes of cooking
Provided by Anna Glover
Categories Side dish, Starter
Time 5m
Yield Serves 6 as a side
Number Of Ingredients 2
Steps:
- Heat the olive oil in a large frying pan over a high heat. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
- Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread.
Nutrition Facts : Calories 38 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.21 milligram of sodium
PAN-FRIED PADRóN PEPPERS
Rare and exotic Spanish Padrón peppers are only in season for a few weeks but it's worth scooping some of them up to enjoy their fascinating genetic oddity-only one out of every dozen or so peppers is spicy! Serve these pan-fried beauties alongside some garlic mayonnaise or with fried eggs so you can dip them in the yolks.
Provided by Chef John
Categories Chile Pepper Recipes
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- Rinse peppers and tap off most of the water.
- Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
- Transfer to a serving plate and drizzle any olive oil from the pan over top.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 10.7 g, Fat 7 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 118.1 mg
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