Padrón peppers: the one-in-ten technique

Padrón, Galicia, Spain

The small green peppers of Padrón, Galicia — pan-fried whole in olive oil until blistered and lightly charred, then seasoned with coarse sea salt. The famous saying applies: 'Os pementos de Padrón, uns pican e outros non' — Padrón peppers, some are hot and some are not. Approximately one in ten (or twenty, depending on growing conditions and time of year) carries a capsaicin hit; the rest are mild, sweet, and grassy. This culinary roulette is the point. The technique is among the simplest in Spanish cooking: very high heat, small amount of olive oil, the peppers tossed and blistered for 3-4 minutes. The skin should char in spots, the flesh beneath should remain slightly firm. Season aggressively with flaky sea salt only after frying.

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