Friday, August 12, 2016
Padrones!
In Northern Spain a favorite tapas treat is Padrone peppers, hot-seared in olive oil and dusted with large-grain salt. If picked at 1 to 1.5 inches long, about 19 of every 20 peppers is mild and pleasant-tasting. But the 20th is hot! It's like culinary Russian Roulette. If you let the peppers get longer, then a rising percentage of them will be hot. Bueno!
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