Our second cropping of spicy and delicious Padron Peppers, although they're more like chillies they're a treat we're looking forward to this evening along with some home grown fresh figs. What a treat.
We cook the Padrons on a griddle with a little super-hot olive oil, they're cooked in seconds then we serve them with plenty of sea salt and a tomato and onion salad. It works out that about one in ten of the peppers is a really chilli hot one but that is all part of the fun, will I get a hot one or will the Boss cop for the heat? I have to say that it is usually me that feels the heat spreading around my mouth while making a swift grab for the iced beer or white wine.
The season of plenty continues.