May I Recommend the Padron Peppers?

Uchi and Uchiko of Austin are two of our favorite restaurants. Each time we dine at Uhci or Uciko we are introduced to a new dish or flavor combination that inspires us. A few weeks ago while waiting for a table at Uchi we ordered wine and a bowl of edamame. Our waitress asked, "May I recommend the padron peppers?" Given our positive track record of trying new things at Uchi we accepted. The padron pepper is a nice balance of heat and sweet. It was a delightful appetizer and paired well with dry rose.

We spotted the padron pepper while grocery shopping and I included it the pickle canning jars. The remaining peppers were fried and topped with sea salt. Here is the simple recipe from Honest Cooking magazine.

Ingredients:
2 generous cups of Padron peppers
1-2 tablespoons olive oil
Sea salt for sprinkling
Instructions

Directions: 
Add olive oil to a hot frying pan, when the oil is hot and shimmering add the peppers.
Cook and stir the peppers until the skin is brown and blistered.
Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste.

http://honestcooking.com/2011/07/22/the-best-way-to-enjoy-padron-peppers/