ONIMA recipes
Pimientos de Padrón
Whole Padrón peppers blistered in olive oil and finished with salt and Habanero Koji hot sauce.
- Yield
- Serves 4
- Active Time
- 5 minutes
- Total Time
- 15 minutes
Original recipe
Ingredients
- 1 bunch of Padrón peppers
- Olive oil, for frying
- Salt, to taste
- Habanero Koji hot sauce, to taste
Step by step
-
Heat the Oil
Heat olive oil in a pan until almost smoking.
-
Fry the Peppers
Add washed whole Padrón peppers to the hot oil.
-
Blister the Peppers
Flip the peppers occasionally to blister them evenly.
-
Plate and Serve
Plate the blistered peppers, sprinkle with salt, and drizzle with Habanero Koji hot sauce.
The whole recipe, at a glance
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| Ingredients | Preparation flow | |||
|---|---|---|---|---|
| Olive oil, for frying | Heat olive oil in a pan until almost smoking. | Add the washed, whole Padrón peppers. | Fry, flipping occasionally, until evenly blistered. | Plate, sprinkle with salt and drizzle with Habanero Koji. |
| 1 bunch of Padrón peppers | ||||
| Salt, to taste | ||||
| Habanero Koji hot sauce, to taste | ||||
Pimientos de Padrón are small Galician peppers typically picked while unripe. Fried in olive oil and seasoned with salt, they are given an extra kick with Habanero Koji.
“Os pementos de Padrón, uns pican e outros non” — “Padrón peppers, some are hot, some are not”