Change of Perspective: Peppers too hot. Relish just right.

Gary's Worldview

pepper relish and plantWe love padron peppers. Blistered in some hot olive oil, and a few sea salt flakes – it’s one of our favorite summer appetizers. Thanks to the Galicians of NW Spain, these little peppers have found there way to Mediterranean climates around the world. The problem with padrons is this – leave them too long on the bush, and they get fiery hot. By this time in the autumn they are bright red AND hot. Too hot. What a waste to have a pepper bush covered with inedible peppers! At least the color is lovely. But then it occurred to me that you could eat them in other ways…. they didn’t have to be fried and salted. So I merged a few simple recipes for pepper jam, chutney, and relish and today we are eating hot red padrons in a whole new way. A little sweet, tart and spicy. But…

View original post 108 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s