John Myers
Ingredients for 1 servings:
- 300 g Padrón peppers
- 110 g onion(s), red
- 3 cloves garlic
- 1 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar, lighter
- 1 tsp, chopped oregano, dried
- 50 ml water
- ½ tsp sugar
- ½ tsp salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
A starter for 3 or a full meal for 1 person
Wash the Padrón peppers thoroughly, trim off any long stems, and dry them on a cloth. Peel the onions and garlic. Quarter the onions and slice them. Halve the garlic, depending on their size, or leave them whole and slice them. Gently heat the olive oil in a pan and fry the Padrón peppers on all sides, turning occasionally. They should start to brown slightly. This should take about 10 minutes. Deglaze with water and balsamic vinegar. Add the oregano, salt, sugar, onions, and garlic. Bring to a boil and simmer for another 1-2 minutes. The onions and garlic should still be almost raw. I like them best when they’re lukewarm.
Facebook Comments