Fire up the grill, ice down the beer and dust off your margarita shaker.
I discovered these scrumptious grilled Padron peppers on a trip to Miami with my BFF, Cooch. They were served as bar snacks and proved to be a perfect foil for cold beer or any tequila based concoction.
They are seasonal and show up in markets in the fall for a short period of time. I found mine at Whole Foods Kahului, Maui.
Padron peppers are generally mildly spiced although, sometimes a hot one sneaks in…hence, drink more to extinguish the fire. Just lightly oil them and throw on a hot grill until a wee bit charred.
Eat these babies whole and leave the stem. Happy Autumn to all.
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