HOME > Chowhound > General Topics >
What have you made lately?
TELL US

spanish peppers (tapas) [Moved from Spain/Portugal board]

l
like2run Jun 23, 2008 06:42 PM

I was in Barcelona in May, and at every meal I had some delicious spanish peppers. They were green, and and I believe they were roasted.

If I wanted to try to recreate those back in the States does anyone have any suggestions?

  1. b
    butterfly Jun 23, 2008 07:53 PM

    If you google pimientos de padrón, you'll find what you are looking for... I'm not sure how available they are in the US, but they are very easy to make: a hot pan, olive oil, salt, peppers... that's it.

    1 Reply
    1. re: butterfly
      h
      Hoc Jun 23, 2008 10:47 PM

      They are next to impossible to get in the U.S., except I think that you can find the canned version occasionally. Also, I remember that there's a farm up somewhere between San Francisco and Sacramento that grows and sells them, but you have to buy them in large quantities -- something like 5-10 lbs. at a time. Never got them from there, but I am looking forward to having them again when I return to Spain in July.

    2. t
      trvlcrzy Jun 23, 2008 10:55 PM

      Check out www.tienda.com. I think they have them now. Good luck!

      2 Replies
      1. re: trvlcrzy
        MMRuth Jun 24, 2008 09:20 AM

        They do - http://www.tienda.com/food/products/v...

        1. re: trvlcrzy
          l
          like2run Jun 29, 2008 04:15 PM

          thank you for the feedback!

        2. PBSF Jun 24, 2008 12:05 AM

          One can find pimientos de padron at the various farmer's markets around the San Francisco Bay Area. If there are farmer's markets where you're at, might ask if anyone is growning them.

          1 Reply
          1. re: PBSF
            s
            Simon Majumdar Jun 24, 2008 02:13 AM

            I have seen them for sale at Whole foods when I have been in the US. So perhaps worth trying there.

            Very simple to prepare. The pan must be hot and so must the oil. They have to be cooked enough that they begin to blacken, not burn and then served with a sprinkle of sea salt and a little of the oil

            Be warned, one in every batch is hot as hell. They don't call it Madrileno Roulette for nothing

            S

          Show Hidden Posts