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Pimientos de Padron - how to cook?


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Pimientos de Padron - how to cook?

OakTownHound | Aug 19, 2006 01:02 AM

I got a gorgeous bag of these at the Santa Cruz farmers market, but I'm a little unsure how to cook them.

I know I should shallow-fry them in olive oil until they blister, then drain on paper towels and sprinkle with sea salt, but there's conflicting information on the internet: some recipes say to fry them hot and fast, some low and slow. Which is better?

Also, should I fry until they begin to blister, or until blistered all over?


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