Padron Peppers Tapas

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Padron Peppers Tapas

Padron Peppers Tapas

Ingredients
Method

Ingredients

Method

4 tbsp olive oil
200g padron peppers
Sea salt
100g iberico ham (or similar) to serve

Heat your frying pan until it’s really hot, and then add the oil. Add the peppers to the pan, and move them around until the skin is nicely blistered, and the flesh is cooked through. Sprinkle with sea salt, drain on kitchen paper, then serve on a platter with your charcuterie and crusty bread.

5 mins

6 serving

This recipe pairs perfectly with the Colab & Bloom Sangiovese 2019 from Fleurieu Peninsula, Australia.

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