Blistered Padron Peppers with Romesco

published 1 month ago by Videos from The Culinary Institute of America

Padrón peppers are a mild variety of Capsicum peppers from Padrón in Spain’s northwestern region of Galicia. Cooked over high heat in extra virgin olive oil, the peppers soften and blister for some truly delicious results. These delicious Blistered Padron Peppers with Romesco are terrific served as a classic tapa or they can be served as a shared appetizer with a side of romesco sauce. Get the recipe here!

more episodes from The Culinary Institute of America