Padron peppers Recipe


A Spanish classical cover to accompany meat or fish or just serve alone as a starter or to accompany a wine or beer.
Very easy to cook, only click the peppers with a knife or fork to not jump to fry us.
We put on the fire a pan with plenty of olive oil, when hot oil well, toss the peppers one or two minutes, remove and sprinkle with the coarse salt, and is ready for tasting. 😉

Padron peppers
Padron peppers


I go to prepare a delicious appetizer with olives, olive oil, which I bought this morning and herbs of my little kitchen garden.
The starters of olives are typical here in Spain to accompany drinks and vermouths, which often occur as well marinated or, in my case I have prepared with the following ingredients.

– Some fresh thyme
– Some fresh oregano
– Some fresh parsley
– Extra virgin olive oil
– a bit of salt
– Half a teaspoon of cumin
– A little paprika
– A little garlic
– A few drops of lemon
– A sprig of laurel
– nutmeg
Let’s go,Foodies !!! 😉

All these ingredients I have crushed in a mortar, but the laurel, then I put the olives in a tupperware and pour over them the paste, I place amid laurel and let marinate overnight.
The result is as follows…….





Let’s start with this dish of Andalusian cuisine, in addition to its properties and health benefits (it consists of vegetables and fruit, tomato) will bring us lots of vitamins, minerals and antioxidants; side by side Salmorejo cold soup, is the most refreshing and tasty to eat in the summer months recipe.


-a Red pepper
-A Green pepper
Two medium cucumbers
Three tomatoes
-Half an onion
-A Garlic
A little vinegar
-A Generous splash of extra virgin olive oil

Let’s go!!!, Foodies 😉
All the vegetables cut into pieces, I personally do not cucumber hair, providing vitamins that say they have skin.
Once all peeled in a bowl, I add some water and a blender step without actually grind everything.
Then I go all the ingredients adding a potato masher to set aside the skin of tomatoes and peppers.

The trick to pass first through the blender a little, facilitate our work with the potato masher. 😉

Once this is done, only you need to add the splash of vinegar, salt and oil to taste, is passed back to the mixer so that all ingredients are thoroughly mixed.
We put it in the fridge before serving, so that it is chilly, chilly and very rich, very rich.
For the presentation goes to individual taste, are usually added a few pieces of pepper or cucumber, I personally only add a splash of oil since the cucumber skin and gives quite thick.
That ye be the last picture I prepared gazpacho.



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