Blistered Padrón Peppers with Buttermilk Aioli

Serves 4. | Prep: 10 minutes | Cook: 5 minutes


For the Buttermilk Aioli:
3 cloves garlic
1/4 teaspoon kosher salt
Freshly ground black pepper
1 large egg yolk
1/2 cup extra virgin olive oil
1/4 cup buttermilk
1/8 teaspoon cayenne pepper
1/8 teaspoon sherry vinegar
Kosher salt
Freshly ground black pepper

For the Blistered Padrón Peppers
2 tablespoons extra virgin olive oil
2 pints Padrón Peppers
Course salt (such as Kosher salt or sea flakes)


Make the Buttermilk Aioli:
Peel and mash the garlic along with the salt, finely mincing and pressing with the side of the knife to create a paste. Place the garlic in a small bowl, season with some freshly cracked black pepper and whisk in the egg yolk until it is creamy. As you whisk, begin to add the olive oil gradually: begin with just a few drops of olive oil, fully whisking until the yolks thicken and emulsify. Continue adding the olive oil in drops, then in a very slow stream, continually whisking. It should be thick and very creamy. Whisk in the buttermilk and season with cayenne pepper, sherry vinegar, and additional salt and pepper, to taste. Store in a tightly sealed container in the refrigerator until ready to serve. This can be done a few days in advance.

Make the Blistered Padrón Peppers:
Heat a heavy skillet (cast iron would be ideal) over high heat. Add the olive oil, swirling the skillet to evenly coat. Drop in the Padrón peppers, and cook, stirring occasionally, until they pucker and wilt a little, with dark blisters on the skin. Season generously with salt and transfer to a serving dish.

Garnish with a little more salt if desired and serve while piping hot, with the Buttermilk Aioli.

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