Courtesy of Capay Valley Farm Shop
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INGREDIENTS
Padron peppers
Extra Virgin Olive Oil
Salt to taste
PREPARATION
- Clean the peppers with the damp cloth and then dry them completely.
- Leave them intact – don’t remove the stalk.
- Shallow or deep fry, a few at a time, turning them as the skin starts to puff.
- Once the skin is all wrinkly, remove and place on paper towels to remove any excess oil.
- Sprinkle with a little sea salt and continue the process until all the peppers are tender and beginning to brown.
- You will notice that the peppers will deflate on cooling.
