Pimientos De Padrón
- 1 pound washed and dried padron peppers
- 1 small clove finely chopped garlic
- 4 ounces chopped proscuitto or serrano ham
- extra virgin olive oil for sauteing
- sea salt to taste
- sherry vinegar
- Wash the peppers and blot them dry with paper towels. In a large skillet, add enough olive oil to coat the pan and place over high heat.
- Add the peppers to the pan and saute until they are nicely blistered on both sides, shaking the pan or stirring during the process. When they're starting to blister nicely, add in the proscuitto or serrano and continue to saute, adding the garlic last so it doesn't burn.
- Total cooking time is about 6 minutes, but if they are wrinkled and blistered before then, take them off the heat. While the pan is still hot, add in a few good splashes of sherry vinegar and sea salt to your taste. Grab an ice cold beer and enjoy!
padrufn peppers, garlic, serrano ham, extra virgin olive oil, salt, sherry vinegar
Taken from food52.com/recipes/11790-pimientos-de-padron (may not work)