in Spain

Pimientos de Padrón with oil in the oven

updated

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Ingredients for 12 servings:

  • 800 g Padrón peppers
  • 1 clove(s) garlic (Chinese solo garlic)
  • 2 tbsp, heaped thyme
  • some olive oil
  • some fleur de sel

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 30 minutes

Spanish peppers

Wash the pods, pat dry, and lightly pierce them with a needle. Finely chop the garlic and mix with the thyme and oil. Mix the pods and the oil mixture thoroughly and let it sit overnight. Preheat the oven to 200 degrees Celsius. Spread the pods on a baking sheet and bake until lightly browned and blistered. Finally, when the pods are cooked, sprinkle with salt. These Spanish tapas can be enjoyed hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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