Padron peppers are from the Galicia region of Spain and have long been a specialty all over Spain. They are small, wrinkled green peppers that are a popular snack, simply pan fried and sprinkled with salt and eaten whole, seeds and all. One in every 10 or 12 peppers tends to be hot. The rest are sweet and grassy tasting. They are a wonderful starter or side and are best eaten piping hot.
Ingredients that complement padron peppers:
- Olive oil
- Flaky sea salt
- Onions, shallots