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Popping Piparra Peppers
Like padrón peppers, piparra chilli peppers are delicious fried in olive oil, then tossed with sea salt and munched on as a snack or as part of tapas meal. And just like padrón peppers, some of them are sweet and mild and some are hot and peppery – you won't know till you take a bite! Dare you play the pepper roulette?
Ingredients
- 150g piparra chilli peppers
Prep: nil | Cook: 3-5 mins
Method
1. Warm a large, deep frying pan for 1-2 mins. Add a drizzle of olive oil to the pan. Chuck in the peppers. Stir and fry for 3-5 mins till the peppers soften and are a little black and wrinkled in places.
2. Add a pinch of two of salt to the pan and toss a few times. Scoop the peppers out of the pan and pile onto a plate, board or in a bowl. Serve as a snack or starter, or as part of a tapas spread. You can eat the whole pepper (just discard the stem) but be warned – some of them are spicy!
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£7.50(£1.50 per 100ml)
Great Taste Awards Winner 2018 -
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