It’s padron pepper season again and there’s nothing better than blistered padrons early in the growing season. This simple appetizer can be made in 15 minutes – my kind of appetizer! Simply put a generous tablespoon of ghee in a skillet and melt. (For more information about the health benefits of ghee, see my separate post). Once the skillet is nice and hot, and the ghee has melted, add your padrons. Allow them to brown and then using your spatula, move them around often, so all sides can brown. You’ll notice that the padrons start to soften as they brown, which is exactly what you want. Once you see that they have been browned to your satisfaction, remove to a service platter. Add your favorite salt crystals or flakes over the top and your appetizer is complete. Eat them by holding the stem and eating the rest of the pepper, discarding the stem in a separate bowl.
For a dip that goes wonderfully with blistered padrones, try pimenton. Uber chef Stephen Thorlton shared the following special recipe with me that I now use for many dishes. Combine aoili (I buy Wildwood zesty garlic aoili) and Smoked Spanish Sweet Paprika (from Oaktown Spice Shop), to taste. For a 1/4 cup of aoili, I add about a full teaspoon. If you feel you want salt, add it!
To minimize the spiciness of the padrons, pick them from your plants when they are still small (the larger you allow them to get, the hotter they will be) and enjoy them early in the season. The later you pick them in the season, the hotter they will be. If you don’t enjoy the spiciness of these peppers, try using shishito peppers – a milder pepper with the same taste.
