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.
I love these. We first had sauted pardons in NM and I am growing them for the first time this season.ReplyDelete
Nice, Debra! I love 'em.Delete
Love peppers! They look great!ReplyDelete