what to do with my too hot pimientos de padron
We grow pimientos de padron in our brooklyn backyard. these peppers have to be picked small in order to be sauteed in olive oil and eaten whole.
called out of town unexpectedly, we came back to a bumper crop of medium and large ones--too big to saute and eat.
the large ones i treat like jalapenos and stuff with cream cheese, wrap with bacon and bake (thank you pioneer woman!) but i'm not sure what to do with the medium ones.
I'm not interested in anything too time-comsuming, like chili bhajis, but was wondering if i could pickle them or perhaps roast and preserve them in olive oil. not sure if they will roast well as the flesh on this type of pepper is v. thin.
anyway, i'm looking for some great suggestions/ideas. can they be sauteed with meat, etc? I have a lot of them to use up.
If you have freezer space.My choice for the larger ones is blanch for 10 seconds in boiling water,drain and freeze in zip-locks.They are terrific in savory dishes all winter.In the past I blanched and tossed in oil,then froze. the extra work just isn't any better finished product.
Hoping to B.U.M.P. this for more input. I am growing them in N. California. One plant, and it's doing well.
For some reason, picking them at olive or thumb size, from one plant., just isn't working for me. It seems it would suit me better to use them at about 4 inches, when they are quite spicy, and I may harvest enough for my family of four, while still keeping the plant producing flowers.
They remind me of pepperoncini, and pickling them may be the way to go, but I LOVE chile rellenos, and my poblano's are rarely as hot as I'd like them ( and I've grown at least 4 varieties). Any thought's about stuffing these? Would they "need" to be peeled?
The ones I've been buying at the local farmers market are really fiery, even the small ones - I guess from the hot weather here in AZ. The last batch was H-O-T! Some things I did:
Used them sliced in spicy stir-frys
Blistered the classic way in olive oil and then sliced and cooked with a little crema for tacos - sort of a take on rajas
Made Padron relish (used a recipe for jalapeno relish)
Most recently made a spicy Asian duck stock simmered with a few Padrons
Yes, I don't peel them. Also, I just remembered that I used them minced in a spicy shrimp scampi dish.
I'm in Phoenix, and once it started getting 100+ in late June, they seemed to become all spicy. The vendor I buy from - Seacat Gardens - is actually out of Padrons starting last week, and had a lot of red ones the last few weeks. Now it's just too hot for the plants (this week is a scorcher - highs 105-115, nightime lows 85-90).
A fellow Chowhound who, like you, is growing his own mentioned his were all turning hot around mid/late June: