I get really excited when padron peppers show up in my CSA share! It’s another indication that summer is here! Padron peppers are a small variety of green peppers originally from Galicia. They’re typically served with beer, but I prefer to enjoy these with a glass of Spanish rosé wine. I love to eat these “tapas style” alongside marcona almonds & Spanish olives.
- 1 pound of padron peppers
- 2 Tbsp. olive oil
- ⅛ tsp. red pepper flakes
- 1 tsp. sea salt
- Wash padron peppers and pat dry. Add oil in very hot cast iron pan, add peppers & cook until blistery. Sprinkle with coarse salt & red pepper flakes. Serve warm.