Padron peppers, a small green Spanish pepper that looks similar to a chilli pepper.
The peppers take their name from ‘El Padrón’ meaning godfather based on the fact that occasionally you get a hot fiery one. I’ve yet to have a hot one though but some people say as many as 25% are spicy, not in my experience.
Don’t be put off by the claims there are hot ones stop you trying these, they’re delicious and really simple to prepare.
You can now buy padrons during the summer from good green grocers, Sainsbury’s and Waitrose. Tesco have yet to catch on.
- Padron peppers – a good couple of handfuls
- 1 tsp Maldon salt
- 2 tbsp olive oil
- Setup your Egg at 200°C with the cast iron grid cooking direct.
- Scatter your Padrons over the grid and cook for 5 minutes turning occasionally. The peppers will blister and turn black. This is OK.
- Once cooked take off the Egg and place into a large bowl.
- Pour over the oil and sprinkle with salt.
- Toss the peppers to make sure they have a good coating of oil and salt.
Eat these peppers by picking them up with the stalk. Bite off the pepper leaving just the stalk to be discarded.