Padron Peppers

I first came across Padrón peppers in a tapas bar in Madrid 30 years ago, enjoying a weekend break in the city by a work colleague (we both worked for a UK bank, me in Lisbon, him in Madrid).  Despite looking like a hot green chilli they are usually mild, although the odd one can sometime surprise! 

We were thrilled to discover our organic veg box supplier stocks them from time to time.  However, it appears to be a short season so we buy them whenever they are available.

This week we have found them in a street market in the South of France, although the veg box ones have more flavour.

Serves 4 as a tapas

300g padron pepper
2 tbsp extra virgin olive oil

Sea salt

Heat the olive oil in a frying pan until very hot.

Add the whole peppers and fry until the skin starts to blister and the peppers soften.  Stir every now and then to stop them burning.

Serve with a good sprinkle of sea salt and a cold beer