Padrón Peppers

 pimientos de Padrón

There are so many things I love about summer in Northern California. Most of them, of course, are centered around food. One of them is the Padrón pepper! Oh my goodness, they are delicious. The key is to pick them when they are pretty small - about two inches long or smaller. When they're older and bigger they are much spicier and you lose a little bit of that fresh, full flavor. All Matt does is fry them up in a some hot olive oil and throw a handful of coarse salt on top. That's it! And I am convinced that they are the perfect beer snack.