Can You Freeze Padron Peppers Recipes

SPANISH PADRON PEPPERS RECIPE

Steps:

• Rinse and dry the peppers.
• Heat the olive oil in a pan at high heat until it is very hot (but not yet smoking).
• Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don't let them burn, but do leave them enough time to completely soften.
• Remove the peppers and place them on a plate.
• Sprinkle generously with sea salt and enjoy!

BLISTERED PADRON PEPPERS AND GARLIC

Steps:

• Preheat a cast-iron skillet on medium heat.
• Add oil and garlic and cook for 1 minute.
• Pour in the padrone peppers and cook, stirring frequently, until the skin starts to blister.
• Enjoy!

PICKLED PADRON PEPPERS

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.
• Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.

PADRON PEPPERS

Steps:

• Heat the olive oil in a large frying pan over a high heat. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
• Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread.

PAN-FRIED PADRóN PEPPERS

Steps:

• Rinse peppers and tap off most of the water.
• Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
• Transfer to a serving plate and drizzle any olive oil from the pan over top.