Braised & Deglazed
Rasp the garlic, ginger and lime zest into a small bowl with half of the olive oil. Mix well.
Fry the peppers in lots of olive oil until they begin to blister.
Be careful not to burn the olive oil.
Turn off the heat and wait 30 seconds.
Season generously with the Maldon sea salt and add 1-2 tsp of the ginger/garlic/lime zest mixture. Quickly toss everything together.
Serve immediately and enjoy!
1 in 10 Padron peppers are spicy but the rest are mild.
It's like pepper roulette!
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