I spent much of April and May 2009 traveling in Spain and Portugal, and still dream about the food: Jamón ibérico, 5-year-aged Manchego, porco Alentejana (pork and clams)... When I came across these peppers at the farmers market, I immediately thought of recreating pimientos de Padrón.
Even without true Padrón peppers, you can prepare this dish at home. Compare the pictures of my peppers with those from a restaurant in Lisbon, Portugal.
Step 1: Get Peppers
Unlike true Padron peppers, apparently none of these will be hot. Part of the fun of Pimientos de Padrón is coming across a hot one, but these will still taste great.
Wash and dry the peppers.