Tuesday, August 13, 2013

Pan-Seared Padròns


Padròns are another one of those deliciously seasonal treats. They have a subtle heat - the smaller ones are less hot - and a grassy sweetness. We love 'em! Whenever they show up in our CSA box, I cook them the same way. Why fix what is amazing, right?

Rinse and dry your peppers. Heat a splash of oil in a skillet. Add the peppers and sear until they begin to blister. Remove from heat and season with freshly ground sea salt. Enjoy! I serve these as an appetizer or as a sidedish.

3 comments:

  1. I love these. We first had sauted pardons in NM and I am growing them for the first time this season.

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