Padron peppers

padron peppers

We just ate these, again. Padron peppers are my new favourite thing. If they sell them in your local supermarket or green grocers, give them a go. They’re simple to cook: fry in a little oil until they pop and the skin blisters, sprinkle with salt, and eat.

One word of warning – I’ve not experienced this yet – but apparently a few peppers could be super, spicy, hot, hot, hot.


Verdict from the cook: ‘Get some, fry them, sprinkle with salt, and enjoy!’


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