© J Sainsbury plc 2020
Photograph: Christian Barnett
Padrón peppers and almonds
The fun of padrón peppers is that roughly one in every five is really quite spicy, but you won't know which until you feel the heat. Enjoy Kate Titford's lucky dip appetiser from Sainsbury's magazine with a cold drink – you might need it!
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Ready in 10 minutes
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Cooking time 5 minutes
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Prep time 5 minutes
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Serves 8
Ingredients
- 150 g padrón peppers
- 150 g Marcona blanched almonds
- 1 tbsp olive oil for frying
- 2 tsp sea salt flakes
Method
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1
Fry the padrón peppers and almonds in a frying pan with a splash of olive oil for about 3 minutes, until the skin on the peppers is just blistering and the almonds are golden. Season with sea salt flakes, tip into a bowl and serve.
Kitchen secret: most padrón peppers are mild enough to eat whole, but the odd one is fiery hot, so beware!
