Fried Pimientos de Padron

See the RecipeChristopher Hirsheimer

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
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.