These small green peppers are mostly sweet and mild but about one in ten has got a surprisingly spicy kick. A perfect addition to any tapas feast, simple to make and perfect with Fino.
- Padron Peppers
- Olive oil
- Sea salt
- Place a grill pan over a medium heat.
- Add approximately one table spoon of oil for 100 grams of peppers.
- Cook the peppers, moving often until brown and blistered.
- Remove from the pan, sprinkle with sea salt and serve alongside plates of tapas.