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Blistered Spanish Peppers

July 16, 2013

One of the most prolific trips we have taken in recent years was going to Spain with my family back in 2011. Not only was it a beautiful place to visit, with tons of history to explore, but the food was absolutely incredible. I could take on the Spanish way of eating and enjoying food in a heartbeat. Small plates, or tapas, lots of them, sharing with friends, long meals, good wine, and a siesta after.

Any time we find an authentic tapas restaurant these days, we have to visit (case and point, our recent trip to Asheville, post coming soon). One of our favorite things to find on tapas menus are Pedron Peppers. They are a sweet, mildly hot, pepper – lightly fried in olive oil and topped with crunchy sea salt. In Nashville, the closest thing we have found is a current appetizer at Tavern, the Shishito Peppers. Shishitos are a Japanese pepper, but prepared very much the same way, abliet perhaps with a little more kick.
padron_peppers1

While this is a ridiculously easy snack to make, the hardest part is finding the actual peppers themselves (at least around Nashville). On our recent stop in Atlanta, we managed to find Twist Peppers, a hybrid cousin of the Shishito pepper. BINGO! These long, slightly ridged, peppers are as darn close to the real thing we have ever found. Slightly sweet, mild heat. So keep your eyes peeled for Padron, Shishito or Twist peppers next time you are at an international (or just plain well stocked) grocery store – and don’t pass them up when you find them. Oh, and call me and give me the scoop!

padron_peppers2

BLISTERED SPANISH PEPPERS

Time: 15 minutes

Canola Oil
Padron, Shishito or Twist Peppers
Sea Salt

In a large skillet, pour 1/2 inch of oil. Heat on medium-high for several minutes – test the heat of the oil by inserting the tip of one pepper, when the oil begins to sizzle, add peppers. Cook until the skins are blistered and browned, flipping several times so they cook evenly – approximately 3-5 minutes. Carefully pull peppers from the oil, and drain momentarily on a paper towel. Transfer to a plate or bowl, sprinkle with sea salt and enjoy!

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3 Comments leave one →
  1. Anna Banana permalink
    July 16, 2013 10:07 pm

    Just recently discovered your blog and I’m diggin’ it! As a Nashvillian, I’d love to know where you found the twist peppers!

    • July 16, 2013 10:10 pm

      Thanks Anna! We actually found the twist peppers at the Buford Hwy Farmers Market in Atlanta, so unfortunately not in Nashville – but I am constantly on the hunt for them at K&S and other international markets in Nashville, and if I ever find some I will be sure to update!

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  1. Road Trip 2013 – Asheville, NC | FOOD.IS.A.GOOD.THING

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