Pimientos de Padrón

John Gorham, Chef Toro Bravo

August 19, 2009


Serves 2


1/2 lb Padrón peppers,
1 cup olive oil,
1 tbsp medium-coarse sea salt

In a frying pan large enough to hold all the peppers in a single layer

(1) Heat olive oil to frying temperature (around 325 degrees).
(2) Flash-fry peppers for about 3 minutes.
(3) Strain off oil.
(4) Toss peppers with sea salt.
(5) Serve immediately.

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