This dish can be made with any kind of pepper. Poblanos work well, but you can also make it with run-of-the-mill capsicums.
If you’re lucky enough to get your hands on traditional padrón peppers, cook them in the exact same way as this recipe for one of the best Spanish recipes of all time.
INGREDIENTS
60 ml (2 fl oz ¼ cup) extra-virgin olive oil
2 large garlic cloves, sliced as thinly as possible
4 red bullhorn peppers
4 Hungarian peppers
salt flakes
parsley, sliced as thinly as possible
(optional)
METHOD
Heat the oil in a large frying pan with a lid over low heat.
Add the sliced garlic and cook slowly for about 1 minute until golden brown. (Be careful not to burn the garlic or it will taste bitter and you will need to start again.) Fish out the garlic and set aside for later.
Add the whole peppers (stems and all) and toss through the oil with a large pinch of salt flakes. Cover and cook, without stirring, for about 2 minutes, then turn the peppers over, replace the lid and cook for a further 2 minutes.
Remove the lid and continue to cook until the peppers begin to collapse and become very soft – a little bit of colour on the peppers is totally fine.
Transfer the peppers to a heatproof serving dish and pour over the warm oil directly from the pan. Scatter with the crispy garlic, parsley (if using), and an extra sprinkling of salt flakes.
This dish is best eaten warm or at room temperature (definitely not cold), with loads of bread to soak up all that incredible oil. Olive oil is a superfood, right?
