Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September.
Yield: serves 6
- <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
- <sup>1</sup>⁄<sub>2</sub> lb. washed and dried pimientos de Padrón
- Heat ¼ cup extra-virgin olive oil in a large skillet over medium heat.
- Add ½ lb. washed, thoroughly dried pimientos de Padrón and fry, turning often, until soft and beginning to brown around the edges, 15–20 minutes. Transfer peppers to a bowl and generously season with salt.
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