Author Notes: The Spanish Padrón peppers are eaten straight, after a brief grilling or stir-fry to give them brown blistery spots that greatly add flavor. Eating them is apparently like playing Russian roulette with your tongue. One in ten are supposed to be very very hot. All I can say is that our family of three downed probably 30 in one sitting and never found one that was even remotely spicy. But they were good eats, especially with the aromatic spices and the tang of dried mango powder or amchur. If you don't have any, substitute with lemon or lime juice. Also, make this dish with just about any pepper that you want to play around with. Any that is not like a fire-cracker, unless you have a mouth lined with steel. —The Minimalist Indian
handfuls Padrón peppers, washed
teaspoon coriander seeds
teaspoon cumin seeds
teaspoon amchur or dried mango powder or lemon juice to taste
teaspoon coarse salt or to taste
- Toast the seeds in a pan until brown and aromatic. Crush into a coarse powder with a mortar and pestle. Mix with the salt.
- Heat oil and add the peppers. Fry with minimal turning to ensure that they get brown spots.
- Remove from heat and mix in the spices.