Sometimes the simplest is the best preparation for food. I lived off these little nuggets while walking the Camino de Santiago trail in Spain. Spanish food is heavy on the meat and it was challenging to find little tapas that weren’t full of pork. These little Roasted Pedron Peppers were on almost every menu. They were great with Spanish Tortillas or just on bread with a tiny sliver of Manchego Cheese. I happened to see a pack of them in Waitrose and discovered they are so easy to make and taste just like the roasted little nibbles I enjoyed along the trail. They are great with any Mexican food or just to have with a glass of wine as an appetizer.
Roasted Pedron Peppers
Yield 2 servings
The heat of these peppers vary. They are generally mild, but every odd one will have a little kick!
- 1 package Pedron Peppers, rinsed
- Smoked Sea Salt
- Olive Oil
- Heat a heavy pan until very hot...NOT non stick!
- Toss in the peppers and roast and stir until they are charred
- Splash in a Tablespoon of Olive Oil (not too much) and let them fry for just a minute
- Give them another stir and sprinkle with Smoked Sea Salt
- Serve hot or room temperature