I made the decision to plant approximately ten varieties of peppers this past spring, with the understanding that my GI lining would be the primary sacrificial surface should the peppers properly mature – which would be contrary to most prior seasons. My wife will eat peppers on the low-end of the capsaicin scale, and my child currently won’t touch any of them. The over-abundance of peppers got me thinking about ways to use them, or store them before they unmatured. Instead of pursuing the thought, I decided I could use more peppers, so I ordered a couple of pounds of Padron peppers.
The welcome arrival of porch-sittin’ weather signals the impending end of my relatively successful pepper growing season, although I continue to find a number of plants producing mature peppers, in particular, the cowhorn. This was my first cowhorn season, and it was a spicy addition to the peppertoire. The other significant signal to the end of the growing season is the arrival of the Padron Pepper. Padron Peppers are apparently not required to be grown like a Vidalia Onion (in a particular soil type and region) to be called Padron, since the two pounds that I ordered had a Denominacion de Origen of some podunk town in Virginia without a spanish sounding name. The requirement is rather that the seeds originate from those of Spain. They are a late maturing pepper, and are only available beginning in late August or early September extending through early October. Padron peppers look similar to a jalapeno, but are smaller. The Padron has been described as the roulette of peppers, because one pepper can be very mild, while another pepper from the same plant is off the capsaicin chart.
|From Big ‘Dawg Eats|
The cooking technique is simple, and the result is a fabulous tapa. Heat an iron skillet on very high heat, toss in the peppers coated with spanish olive oil, and cook until the skin of the peppers start to bubble and brown in spots. Remove from the heat after sufficiently bubbled, sprinkle with kosher salt and share.
This simple technique works well with a number of different peppers. JW turned me on to a bag of sweet red, yellow and orange peppers carried by Kroger that make an amazing app when using this technique. Although JW has the luxury of tossing his pan into the pizza oven.