Summary

Ingredients

• 250 g chilli pepper (s), Pimientos de Padrón
• olive oil
• Sea salt, coarse

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Instructions

1. Rinse the chillies under cold running water and pat dry with kitchen paper.
2. Heat the oil 7.5 cm high in a cast iron pot to 190 ° C or until a bread cube from the day before is browned in 30 seconds.
3. Dip the chillies in the oil for a maximum of 20 seconds until they turn light green and the skin blisters.
4. Remove with a slotted spoon and drain on crumpled kitchen paper. Sprinkle with coarse sea salt and serve immediately.
5. Drink tip:
6. a dry sherry
7. The Pimientos de Padrón can be found in Spanish grocery stores or well-stocked supermarkets.