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| Padron peppers - some are hot, some are not! Check out my eBook, Health Begins in the Kitchen. Follow Foods For Long Life on Facebook. |
Be Prepared for a Spicy Surprise
I was recently introduced to these tasty little peppers at Woodfour, a new local brewpub in Sebastopol. The waiter warned me that most of these peppers are pretty mild but occasionally there will be one that will set your mouth on fire.
The waiter didn't lie. We popped a few in our mouths and thought, what's the big deal? These are sweet and delicious. Then my husband, who has a high tolerance for spicy food, came across one of the hottest peppers he had ever eaten! The same thing happened to me a few peppers later.
Padron Peppers
Padrons, or Pimientons de Padon, are small green Spanish peppers from Galicia. Because you never know how hot the pepper is going to be, they have been called "Spanish roulette." So besides being a great appetizer, they become a very exciting one. But I would certainly warn your guests beforehand and I would only serve them to people who enjoy spicy foods. But hot or not, they are one of the most delicious appetizers you can whip up in ten minutes - perfect for football season!
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Blistered Padron Peppers
Vegan, Gluten Free
Requires cookie sheet or shallow baking pan
[makes 6 servings]
1/2 pound padron peppers
1 tablespoon extra virgin olive oil
Salt to taste
2 teaspoons nutritional yeast, or to taste
Preheat oven to 450 degrees F.
Wash and dry the peppers. Place them in a bowl and drizzle with oil. Toss until well coated.
Spread the peppers out on a cookie sheet or shallow roasting pan. Sprinkle them with salt.
Roast until the peppers blister, about 5 to 7 minutes.
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| Blistered peppers |
Remove from the oven and sprinkle the peppers with nutritional yeast. Serve immediately.
Per serving: 33 calories, 2 g total fat, 0.3 g saturated fat, 0 mg cholesterol, 1 g protein, 2 g carbohydrates, and 2 g dietary fiber.
1 comment:
I've made this many times, very simple and delicious
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