Fried Pimientos de Padron

Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September.

Fried Pimientos de Padron Fried Pimientos de Padron
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

Ingredients

  • 14 cup extra-virgin olive oil
  • 12 lb. washed and dried pimientos de Padrón
  • salt

Instructions

  1. Heat ¼ cup extra-virgin olive oil in a large skillet over medium heat.
  2. 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.