{"id":3899,"date":"2024-01-29T20:58:42","date_gmt":"2024-01-29T20:58:42","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3899"},"modified":"2026-01-01T19:29:42","modified_gmt":"2026-01-01T19:29:42","slug":"pimientos-de-padron-spanish-pepper-tapas-dish","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/pimientos-de-padron-spanish-pepper-tapas-dish\/","title":{"rendered":"Pimientos de Padr\u00f3n, Spanish Pepper Tapas Dish"},"content":{"rendered":"
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<\/span>Pimientos de Padr\u00f3n, Spanish Pepper Tapas Dish<\/span><\/h2>\n
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Brought to the country by monks in the 16th century, Pimientos de Padr\u00f3n are a favorite tapas dish of Spain. <\/strong>Pimientos de Padr\u00f3n are fried green chili peppers served as appetizers alongside other tapas like bread, olives, and cheese. They can also be added to pizzas, soups, and other dishes for extra flavor and can be pickled for long-term preservation.<\/span><\/div>\n
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Author: <\/span>Jorge Garcia, Amigo Foods<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> cups<\/span> Padr\u00f3n peppers<\/span> (If you can't find Padr\u00f3n peppers, you can substitute Shishito peppers.)<\/span><\/li>
  • \u00bc<\/span> cup<\/span> Spanish olive oil<\/span><\/li>
  • Flaky sea salt<\/span><\/li><\/ul><\/div>

    <\/span>Pickled Pimientos<\/span><\/h4>
    • 12<\/span> cooked Padr\u00f3n peppers<\/span><\/li>
    • 3<\/span> cups<\/span> white vinegar<\/span><\/li>
    • \u00bd<\/span> cup<\/span> white sugar<\/span><\/li>
    • 4<\/span> cloves<\/span> garlic,<\/span> peeled and halved<\/span><\/li>
    • 1<\/span> tsp.<\/span> black peppercorns<\/span><\/li>
    • \u00bd<\/span> tsp.<\/span> red pepper flakes<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Rinse and dry peppers.<\/div><\/li>
      • Heat olive oil in a pan on high heat.<\/div><\/li>
      • Add peppers and cook for about 5 minutes, tossing occasionally.<\/div><\/li>
      • Once the skin starts to blister and soften, remove peppers from heat and place them on a plate.<\/div><\/li>
      • Sprinkle with flaky sea salt and serve.<\/div><\/li><\/ul><\/div>

        <\/span>Pickled Pimientos<\/span><\/h4>
        • Place whole cooked peppers in a 1-quart mason jar, and press down.<\/span><\/div><\/li>
        • Combine vinegar, sugar, garlic, peppercorns, and red pepper flakes in a pan over medium-high heat. Once it reaches a boil, remove from heat, and pour over peppers into the mason jar, leaving about \u00bd inch of space.<\/span><\/div><\/li>
        • Screw the lid on, and leave to seal over the next 24 hours.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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