18 Jul FRIED PADRÓN CHILI PEPPERS (VEGAN) / RECIPE
Recipe + design by Sita & Nena.
- Location (Google Maps): Padrón (Galicia), Spain.
FRIED PADRÓN CHILI PEPPERS
Our note: We love Padron peppers! These tiny peppers are customarily fried in oil and served as one of the galician popular tapas. The taste is mild, but some exemplars can be quite hot, which property has given rise to the popular aphorism: “Padrón peppers, some are hot, some are not”.
- INGREDIENTS *vegan recipe
1 pack of Padrón chili peppers (400g)
Our note: These are small peppers (about 5 cm long), with a color ranging from bright green to yellowish green, and occasionally red. Their peculiarity lies on the fact that, while their taste is usually mild, a minority (10-25%) are particularly hot. Whether a given pepper ends up being hot or mild depends on the amount of water and sunlight it receives during its growth, in addition to temperature.
- RECIPE STEP BY STEP
1. Wash the peppers thoroughly and pat dry with kitchen paper.
2. Pour the oil in a pan to a depth of 1″ approx. and put it on medium heat. When the oil is hot, grab a handful of peppers and throw them into the oil. Use a lid as the oil will splash quite a lot.
3. When done, they should brown on both sides, but should not get too dark. Turn them over if necessary. Take them out with a slotted spoon and sprinkle with the salt.
4. Serve immediately while piping hot.
Our note: Typically, there is no way of determining whether a given pepper will be hot or mild, short of actually eating it. Good luck with that!
YOU LEARN SOMETHING NEW EVERYDAY…
Padrón peppers (Wikipedia, the free encyclopedia) are a variety of peppers (Capsicum annuum) from the municipality of Padrón in the province of A Coruña, Galicia, northwestern Spain. These peppers are grown along the banks of the river Ulla and its tributary Sar, especially in the greenhouses of the municipality of Padrón, hence the name. This pepper is also currently grown in various places of southern Spain, the United States, Mexico, and Morocco.
Padrón peppers are small, with an elongated, conic shape. The taste is mild, but some exemplars can be quite hot, which property has given rise to the popular aphorism Os pementos de Padrón, uns pican e outros non (“Padrón peppers, some are hot, some are not”). Typically, there is no way of determining whether a given pepper will be hot or mild, short of actually eating it, though some maintain that smelling each cooked Padrón for spice prior to eating is a good indicator. The peppers are customarily fried in oil and served as tapas.
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