Padron pepper’s heat level varies significantly due to factors such as sun exposure and water intake during growth. They have a Scoville heat range of 500 to 2,500 SHU, with about 90% of the peppers being mild and 10% being moderately spicy. The flavor of these peppers is intense, earthy, nutty, and sweet when cooked, making them a tasty and exciting addition to any dish.. In a mixing bowl, beat together eggs and cream (or milk) until fully combined. Then add in your cooked Padron Peppers along with any other desired ingredients such as bacon or cheese. Then pour mixture into a greased baking dish and bake for 35-40 minutes or until golden brown on top.
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Padron Peppers (Pimientos de Padron)
Padron Peppers (Pimientos de Padron)
Wash the Padrón peppers in running water. Afterward, dry them well. Tip: Use a colander to wash the peppers and drain the water out immediately. For drying, line up the peppers on an absorbent paper towel. 2. Heat extra virgin olive oil in a heavy skillet. Once the oil is hot, add the Padrón peppers.. Heat oil over high heat in a cast iron skillet large enough to fit the peppers in a single layer. Heat until lightly smoking, then add peppers. Cook without moving until blistered on first side, about 30 seconds. Flip and shake the peppers and continue to cook, turning occasionally, until well blistered all over and tender-crisp, about 1 1/2.
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