Available this week we have specialty peppers known as Tapas Peppers on the order page! In Spain they are known as Padrón peppers and originate from Galicia, Spain. These small peppers are generally mild, but one in every handful will be surprisingly spicy. In Spain they are served Tapas style (see serving suggestion below) as a prelude to paella and sangria. Sprinkling coarse sea salt over the cooked peppers gives a nice crunch and burst of flavor!

Serving suggestion: (1 pint peppers, 1/2 Tbsp cooking oil, coarse sea salt)
Put a small amount of oil in open frying pan and heat until oil spatters. Add peppers making sure they’re not touching. Turn occasionally, until the peppers start to char and blister, about 6 to 8 minutes total. Remove to a serving plate, season immediately with sea salt, and serve. Pick up stems with fingers and pop the peppers into your mouth. (Most Tapas peppers are on the mild side, but a few are a bit too spicy to serve to small children.)

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