Tapas 1: Pimientos Del Padrón (Padrón Peppers)

Spanish tapas: padron peppers

Apart from having heat, what does a chilli really taste like? Look no further than the  green Mexican Poblano chilli.  My first acquaintance with this remarkable fruit was in a market in the Mexican capital, char-grilled and stuffed with Oaxaca cheese, then pan fried in a light souffle jacket and laid on a tomato and chipotle chilli salsa into which an entire pot of broth had been incorporated and simmered away to leave behind that heavenly liquor  known as “caldillo”.

I have every intention of sharing this – later. First, be assured that the pimiento del Padrón from Galicia in north-western Spain, is easily the closest you’ll get to the taste of chilli outside of Mexico. Continue reading “Tapas 1: Pimientos Del Padrón (Padrón Peppers)”