A Pickled Peck of Padron Peppers - Twist Your Tongue with Flavor
During the presentation Chef Link made a quick and colorful batch of pickled peppers, and while they did look great, it was the vinegar they were brined in that really caught my attention.
The James Beard Award winning chef said that every station in his kitchens have some of this spicy vinegar in it, and that this magic potion is used liberally in all kinds of things; rice, dressings, and marinades, just to name a few.
The James Beard Award winning chef said that every station in his kitchens have some of this spicy vinegar in it, and that this magic potion is used liberally in all kinds of things; rice, dressings, and marinades, just to name a few.
So, when Michele came home last week with a bag of oversized Padron peppers, I decided to give this a whirl. I was in one of those 'don't do any research before you start' moods, and just went for it. I decided to use vinegar and sugar, but no salt.
Of course, the only problem with an experiment like this is I have to wait a few weeks, at least, to taste my creation. I'm not a patient person, but hopefully I'll be rewarded. If you can't find Pardon peppers (see bonus coverage below), then any small fresh pepper will work, especially jalapeno or red Fresno chilies. Enjoy!
Disclaimer: Like I said in the video, this is an experiment. Try this at your own risk!
Disclaimer: Like I said in the video, this is an experiment. Try this at your own risk!
Ingredients:
Enough peppers to almost fill a quart jar
3 cups white vinegar
1/2 cup sugar
4 cloves garlic, peeled, halved
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes
Bonus Padron Pepper Coverage!
Padron peppers are such a fascinating fruit (yes, like tomatoes, they are technically a fruit), and I covered them in way more detail in this post I did last August. I've posted the video below, but I encourage you curious culinarians to go check out the full post here. Enjoy!
Category Article Spicy, Vegetables
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