Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September.
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 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.