There’s people important in your life and sometimes they are not aware of it, for me one of that people is Rafael, one of my best friends. A few weeks ago Rafa published on his Facebook his mother’s Padron Peppers picture and I compromise to him get the recipe and prepare them.
Padron green peppers are variety from the Capsicum annuum Peppers. It’s origin comes from the northwestern municipality La Coruña in Spain, being a variety their heat is from none to moderated and just a minor quantity ( approximately 20%) are particularly hot, this depends among other factors the quantity of water or sunlight during the growth process.
Rafael also it’s a believer of a healthy lifestyle, even he wrote the book “En Buena Salud ” (which also was on the top 10 rank Amazon 2011 top books in spanish), thats why I decided to make this recipe two ways, traditional fried and on a reduced fat baked way.
1/4 lb. Padron green Peppers (approximately 50 peppers)
1/2 cup. vegetable oil (if frying)
2 Tbsp olive Oil (If Baking)
1/2 tsp de Sea Salt
Wash and dry the peppers
With a Paring Knife cut the tip of the peppers in half if small and in 4 the large ones
If you’re going to fry them:
Put the frying oil on a skillet to Medium High temperature.
Fry the peppers from one side and flip them over until slightly golden. (5 minutes aprox)
Remove from oil and place on a metal strainer lined with some paper towels, to absorb oil.
If you’re going to bake them:
Preheat Oven to 400 ºF
On a cup put the Olive oil and with a pastry brush paint each pepper on both sides.
Place each pepper on a baking sheet and bake for 12 minutes.
With thongs flip each pepper and bake 5 more minutes.
Remove from oven
Place the peppers on a plate and sprinkle the sea Salt.
Now, Just Enjoy!
The difference between both preparations is that, on the oven the flavor is deepest and smokey, meanwhile fried the cooking is faster and has a lighter taste.
Calories 746 407
Carbs 36 g 36 g
Fat 71 g 33 g
Proteíns 6 g 6 g
Sodium 936 mg 937 mg
Sugar 0 g 0 g