Out of the hothouse into the pan




      The first cropping of our homegrown Padron Chillies and within minutes of being picked they were in the hot pan with olive oil and sea salt and ready in four or five minutes. delicious
      They have a mild fruity pepper flavour but it seems that about one in every twenty is an apprentice Scotch Bonnet chilli, Sue got the last one and with this cropping I copped for a real mouth burner so this version of vegetable 'Russian Roulette' can blow your head off in a different way.
      There should be an even bigger picking today so that should be fun.

Comments

  1. George17 August 2018 at 18:58

    love chillies, the hotter the better and cant beat eaten straight from the pan.

    ReplyDelete
  2. Brk Trt18 August 2018 at 00:49

    Feel the heat over here in CT.

    ReplyDelete
  3. The Two Terriers18 August 2018 at 07:21

    We ate some last night and the crop is so good that we'll do the same tonight before the curry!

    ReplyDelete
  4. Bureboyblog20 August 2018 at 08:56

    Chilli all the way.


    ReplyDelete

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