Padrón chile peppers, originally from Central and South America, are a celebrated dish in Spain where an annual festival Festa do Pemento de Padron is held in their honor every August. Be Here Farm grows their padrón peppers in the Sonoma Mountains at their certified biodynamic farm. Thank you for the bountiful donation we helped distribute this morning to Latine families facing food insecurity. Denisse of La Plaza: Nuestra Cultura Cura likes to eat them roasted alongside black beans. Yum!
Ingredients
- A couple handfuls of padrón pepper
- Salt
- Olive Oil, organic cold pressed EVO
Instructions
Toss the peppers in salt and olive oil and pan fry over med/low heat for about 10 minutes or until the skin blisters. Enjoy warm! We also love roasting these over open fire! Wait for the surprise…about 1 out of 10 of these peppers is spicy hot.
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