Iron Chef Jose Garces' Fried Padron Peppers, Salbitxada, and Sea Salt

March 5, 2012 9:16:54 AM PST
Fried Padron Peppers, Salbitxada, and Sea Salt 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

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