The first harvest of padron peppers is always my favourite. They taste great all season, but the excitement of harvesting something that you’ve grown, and enjoying on a sunny evening, doused in olive oil and Cornish sea salt, with friends and a couple of beers, is pretty special.
- Serves: 4 people
- Prep time: 1 min
- Cook time: 5 mins
- Total time: 6 mins
- Padron Peppers (lots)
- Olive Oil
- Cornish Sea Salt
These padrons are the Spanish tapas variety. They are also known as the Russian Roulette of peppers, every 1 in 10 is spicy. They are the perfect appetizer at any sort of get together or event, passing them around the room and waiting until someone gets a hot one always makes for a good laugh!
- Rinse off the padrons under cool water
- Pour olive oil into a wok and get it nice and hot
- Once the pan is hot throw in the padrons, they should start sizzling straight away – if not, the pan isn’t hot enough!
- After a few minutes, toss the padrons around the pan, they should be starting to blister now
- Once the padrons have blistered all over, add some salt to the pan and toss the peppers around again
- Serve in a nice dish and season with a small pinch of Cornish sea salt flakes and share with friends (or not sharing, they’re ridiculously good!)