Pimientos de Padron with tahini sauce
Course: Starter, ApetizerCuisine: Spanish, Middle East
Servings
4
Preparation
10
minutesCooking time
10
minutesTotal time
20
minutesThe happy faces and the smiles and the ‘ohhh and yes’ are all over the place when I put a bowl of Pimientos de Padron on the table at home. We all love it so much. Daughter Lalaine lives in Spain, we once rented a house in Galicia for a whole summer and ate Pimientos de Padron every day. As a snack. Als a starter. You can also get them here. And it’s a party right away. This tahina sauce also brings me right back home to the Middle East.
Ingredients
250 gram Pimientos de Padron
200 ml sunflower oil
50 ml tahina
sea salt
Cooking time
- Heat the sunflower oil hot in a frying pan. And fry the Pimientos in two parts. It will splash and splutter, but that’s part of it. You should bake them until the ‘skins’ are loose on the outside and they are allowed to brown a bit. That really adds to the taste. They bulge up in the pan, and then collapse out of the pan. It’s all part of the deal.
- For the tahina sauce, mix the tahina with some salt or, if you want it a little fresher, with some lemon juice. It should be a lumpy mixture, like yogurt so to speak. And you can sprinkle some coarse sea salt over the Pimientos.
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