Re: [CH] An Interesting Chile
David Cook (zebcook@cox.net)
Thu, 10 Jan 2008 20:59:40 -0700
It's very common to quickly fry them whole in oil and then eat them
with salt. Very tasty.
At 03:34 PM 1/10/2008, Bill & Linda Moats wrote:
>As the seed catalogs come in I thought I might share a chile I grew
>last year, Pimiento de Padron. A woman from California wrote that
>she enjoyed the chile in tapas in Spain but couldn't find it at
>home. Eventually she found it at a farmer's market and was thrilled.
>Last year for the first time I saw it at Tomato Growers Supply and ordered it.
>
>It grew well with a lot of approx. 3 inch chiles. Before cooking it
>I didn't really get why the Spanish like it so much but I found out.
>It is sauteed in olive oil maybe with garlic. It is thin walled and
>thin skinned so it cooks quickly just so the skin blisters and it
>softens and there is no need peel the skin. It has a very good taste
>and is highly variable in heat, some are hot and some are not.
>
>Bill
>Dreaming of another Chile Season in NE Oregon
David "Zeb" Cook
zebcook@cox.net
617-803-1672