We grow pimientos de padron in our brooklyn backyard. these peppers have to be picked small in order to be sauteed in olive oil and eaten whole.
called out of town unexpectedly, we came back to a bumper crop of medium and large ones--too big to saute and eat.
the large ones i treat like jalapenos and stuff with cream cheese, wrap with bacon and bake (thank you pioneer woman!) but i'm not sure what to do with the medium ones.
I'm not interested in anything too time-comsuming, like chili bhajis, but was wondering if i could pickle them or perhaps roast and preserve them in olive oil. not sure if they will roast well as the flesh on this type of pepper is v. thin.
anyway, i'm looking for some great suggestions/ideas. can they be sauteed with meat, etc? I have a lot of them to use up.
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