They're a variety of small Peppers from Padrón, in the Province of A Caruña, Galicia in Northwestern Spain. They're not as hot as some varieties of Mexican Peppers.
I serve them with a homemade Aioli Sauce that I learned to make at our friends home in the South of France. The recipe is included here.
Sautéed Padron Peppers:
2 TBS Olive Oil
1 lb. of Padrón Peppers
Maldon flaky Sea Salt
|Maldon flaky Sea Salt|
In a large Cast Iron Skillet on High Heat:
1 TBS of Oil, until Hot.
Half of the Peppers.
Sautée 4 minutes, tossing until the skin begins to blister.
Transfer to a serving bowl and sprinkle with Salt.
Repeat with the remaining Oil, Peppers and additional Salt.
Serve immediately accompanied with a bowl of Homemade Provençal Aioli Sauce:
Traditional Provençal Aioli:
3 large cloves of garlic
1/2 tsp sea salt
1 large egg yolk, room temperature
1 C extra virgin oil
Crush the garlic and sea salt using a mortar and pestle, create a paste.
Add the egg yolk
Whisk by hand and slowly drizzle in the olive oil.
The aioli will begin to thicken.
This recipe can easily be doubled and it can also be prepared in a food processor. The taste and texture is actually better when made by hand. I prefer to make it by hand using the traditional mortar and pestle method.
Peace in the Kitchen!