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you won’t want for anything else

Don’t you love pleasant surprises? Like that time during the Christmas season that your husband came home with a whole leg of ham? Or when your mom-in-law gifted you with that sweet necklace that was just your style? Or when you found out that a fabulous boulangerie was going to open beside the grocery you regularly visit? Or when you realized you had one year off from thinking about “big school”?

Or the time you found these peppers in your little neighborhood market?

It was a pleasant Saturday morning when I spied these familiar small green peppers at the weekend market I like to visit. I reach my hand out tentatively. Could it be? Those Padrón peppers I so loved from Spain? The cardboard sign certainly said so. I asked the lady in the stall and she confirmed that they indeed were and that they were grown in Tagaytay. Tagaytay! I could have my pimientos de Padrón and eat local at the same time? It didn’t take much more to pile some into my market bag.

Pimientos de Padrón are grown in the Galician region in Spain. They are also the only green peppers (barring green peppers used for their heat…like jalape?os and our sili pang-sigang) I will eat. They are mild and sweet and deliciously addicting. What is most exciting about them though, and perhaps what makes them most alluring, is that a small percentage of them are not mild at all. So, say, for every 10 sweet peppers, you may (or may not!) get one or two that are scorching. Fun right? I think so!

Traditionally they are fried in hot oil until bronzed in places with skin blistered, then sprinkled with sea salt. That’s it. And really, this is all it needs. You eat the whole pepper, seeds and all, and leave the stem. Have them with a nice glass of white wine, or a really really cold beer, and you won’t want for anything else.

a neutral flavored honey leaving me gutted miso based on your preference an entrepreneur and a role model can just about satisfy anybody These are way beyond sugar cookies just confining it to desserts white flesh with white seeds the rectangular seaweed shee garnished with extra basil leaves