Hey folks, it’s fresh chilli season again and that means that it’s time for padrons. Mountains of them, week after week, fried up to share with my family.
But what happens when one of my suppliers sends the peppers fully grown, with far more heat than the usual, early-harvested sort? What do I do when they’re too spicy for everyone else?
I can, after all, only eat them so quickly by myself. And they don’t stay fresh forever.
So, today, we’re going to look at a recipe that I concocted to make use of the last, extra hot, green padrons, before dehydrating the red for powder. A recipe inspired by the Reddit user PintSizedHerzl, who made something similar, yet with far less focus on the spices, and has had me eager to try out my own take for quite a while now.
A recipe for padron-topped macaroni cheese, which I finally have a good excuse to use my peppers on. Here goes: