I tried some Pimientos de Padron – little green Spanish peppers – at the Noosa Farmers’ Market last week – sensational!
You fry them for a few minutes in hot olive oil – until the skin blisters and shows just a few speckles of brown – then serve hot with a sprinkling of sea salt flakes.
They are not at all chili hot but rather, succulent and sweet. I lied. About one in 15 is hot – adds a little spice to a plateful and the palate.
A brilliant starter dish on any table – you won’t be able to stop eating them.
Serve with cold beer or a chilled Fino sherry.