Gillian’s dad was an avid home gardener and always had rows and rows of veggies growing in the backyard. It was an adventure walking to the back of the garden to see what treasures were in season. Gillian loves cooking with fresh homegrown food, but has found through years of meager harvests that her thumb is not so much green as it is brown. Nick has had much better luck with his gardens and has produced impressive bounties for Gillian to create with. One of the California specialties he grows is Padrón peppers. Originally from Spain, Napa Valley’s climate is ideal for growing these little beauties. These peppers are quite small, about 1-2 inches long and range in color from bright green to yellow green. The fun part of these little delights besides their delicious flavor is the “Russian Roulette” aspect of eating them; while most are very mild with little to no heat, the occasional one is super spicy. Below is the perfect way to serve these peppers:
Nick’s Homegrown Padrón Pepper Recipe
2 tablespoons Olive Oil
1 lb Padrón Peppers
Flaky Sea Salt (such as Maldon)
Directions for the Padron Pepper Recipe
- Heat the oil in a large cast iron skillet over high heat until the oil is just smoking.
- Add the peppers and toss as the skins begin to blister.
- Cook until pepper is softened and the skin is blistered. This should take 3-5 minutes.
- Toss with salt and serve.
We hope you enjoy this recipe, please come stay at our Calistoga bed and breakfasts on your next Napa Valley trip and if they are in season, you may find some Padrón peppers on your morning frittata!
