Pimientos de Padron - how to cook?
I got a gorgeous bag of these at the Santa Cruz farmers market, but I'm a little unsure how to cook them.
I know I should shallow-fry them in olive oil until they blister, then drain on paper towels and sprinkle with sea salt, but there's conflicting information on the internet: some recipes say to fry them hot and fast, some low and slow. Which is better?
Also, should I fry until they begin to blister, or until blistered all over?
Get your pan as hot as you can. Then add just a small amount of oil, if you want to get good sear marks yet not completely cook the pepper and retain some fresh crunch. At least that's how I like them, then add the oil and sea salt when you serve. Up to you whether you want more blistering or not. Work with small batches so you have more control and do some experiments to figure out what floats your boat.