Pan-roasted padron peppers
I wish I could say I first had these in Spain, but I didn’t. It was actually at a tapas bar in San Francisco, on a chilly February night right around Valentine’s Day. Sam and I were going to a fancy party–tux for him, satin for me. We shared a bottle of very dry Iberian cider, and a cheese plate, and a little skillet of roasted Padron peppers. They astonished me, those peppers, sharp and smoky and once or twice fiery, punctuated with the occasional crunch of a salt-flake. So later that year, in summer, when I spotted Padron peppers at the farmer’s market, I snapped up a big bagful and roasted them myself. And I’ve been doing it regularly ever since.
This is one of those 1-2-3 food tricks that adds up to much more than the sum of its parts. It starts with fresh Padron peppers, adorably dimpled…
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