Pimientos de Padron with tahini sauce

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Recipe by Damaris Beems Course: Starter, ApetizerCuisine: Spanish, Middle East
Servings

4

Preparation

10

minutes
Cooking time

10

minutes
Total time

20

minutes

The 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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