These small chili peppers are fresh fruity salty and mostly mild. They are a perfect quick side dish for almost anything.
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Blistered Padron Peppers – Pimientos de Padrón
Serious Mealtimes / Joshua Bousel
Before I left for a Spanish vacation more than one person warned me that they had not had great dining experiences there. It scared me so much that I started scouring blog reviews and friends’ recommendations for the best of the best in every city I visited. In the end it paid off: I don’t think I’ve ever eaten better in my life. While I had some great fancy meals it was the simple dishes—rich Iberian ham lightly fried artichokes perfectly crisp and creamy potatoes—that left the most lasting impression.
One of my favorites was the soft and charred pimientos de Padrón a small green pepper grown mainly in the Galician town of Padrón. I thought I would have to leave them in Spain so when I saw them in the supermarket last week I got all giddy and took a few home to cook.
