COMPONENTS:
4 oz Padron Peppers
2 oz Salbitxada Sauce
1 tbsp Sea Salt
For the Salbitxada Sauce
1/2 cup Almonds, slice, blanched
6ea Garlic
4ea Tomato
1/2 bunch Parsley
1/4 cup Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1/2 tsp. Chili Flake
In a food processor grind all ingredients except olive oil. Slowly add olive oil, while machine is running, until emulsified.
For the Fried Padron Peppers
4 oz Padron Peppers
2 qt Peanut oil for frying
1 tbsp. Sea salt
Heat Peanut oil in a deep fryer or pot to 375o F. Submerge peppers in oil for 45seconds, until skin begins to blister. Remove from oil and sprinkle with sea salt.
To Assemble the dish:
4 oz Padron Peppers
2 oz Salbitxada Sauce
1 oz Sea Salt
