Recipe by Chef John
"If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers."
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fresh Padron chile peppers
garlic, peeled, halved
red pepper flakes
We've made these twice using banana peppers and serranos. The sweetness makes these addicting and the spice of the serrano blends nicely with the flavors.
Super easy and very good. I have a huge pepper crop this year, and am making lots of these. great on sandwiches, pizza, nachos.
The Best, the Best, the Best EVER
Amazing! I used this for a rainbow assortment of peppers. It was a HUGE hit with my family! Thank You for sharing it!
At last, something else to do with our abundance of Padron's! This recipe was a hit at deer camp with my husband and his hunting buddies.
I'm making this review just after making these. My pepper crop this year is Amazing! This recipe is by far the easiest thing I've ever done! If the peppers turn out right- It will be the best recipe ever!!
Made this yesterday. Added yellow, orange and red peppers with onions to the jalapeños. It reduced the heat and the Big Guy loved that because hot peppers make him perspire. These had just the right amount of heat for both of us!
We planted tooo many peppers this year and the usual loss of 1/2 our crop due to drought is reversed this year. Much rain and an over growth of peppers. I have Jalapenos galore and am canning for our Fall sale at church. This is an extraordinary recipe. Thank you for sharing. Anaheim peppers are also wonderful in this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Pickled Padron Peppers
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 17
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