Pimentos de Padron
As usual I’ve been growing lots of chillies this summer (Early Jalapeno, Ring of Fire, Red Cherry, Thai Long and Pusa Jwala this time around), but the stars of the show have been my Pimentos de Padron. Despite having had a traditionally damp and cool northern-British summer they’ve been very prolific, and faster to flower and fruit than any of the others.
They’re also delicious. The traditional tapas-style recipe for them is simply to fry whole in olive oil until they’re soft and the skin just starts to blister, then drain and sprinkle with some sea salt. Eat immediately, preferably with a cold cerveza!
(I’m up to my ankles in negatives at the moment, so should have lots of photos to show you soon…)
