Padron Peppers are my new favorite farmer's market food. The are named after an area in Spain where they originated. I don't know if they are just the new "in" thing at the Berkeley farmer's market or if I just ignored them thinking they were unripe habanero peppers. This pepper is actually sweet or mild, but occasionally (1 out of 8 was the number we came up with tonight) you get a spicy one. Not too spicy, just spicy enough. I was originally given a handful of these at the Berkeley Farmer's Market and had no idea what to do with them. Then I went to dinner at Pizzaiola (amazing restaurant in the new Temescal neighborhood in Oakland) and they had them on the menu as an appetizer. I was hooked. If you can find these amazing little peppers I guarantee they will be a hit at any dinner party and are super easy to whip up.
Easy Padron Peppers
Wash and rinse 1 lb of peppers (appetizer for 4-6 people to share)
Place them in an oven proof dish or saute pan (I use a All Clad 8 inch saute pan)
Drizzle Olive Oil and Fleur de sel generously over the peppers
Place in oven heated to 400 degrees for 15-20 minutes.
Serve directly from the oven
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