HG/BSK tasted Padron peppers for the first time in Madrid a few years ago. After hours on the majestic city’s museum row (the Prado and other wondrous venues) HG/BSK settled down for a late lunch at a busy, plain spoken Galician bistro. Grilled Chorizo. Shrimps in garlic sauce. Very tender Polpo Gallegos (octopus cooked in the Galician style). A big pitcher of Sangria. Good bread. And, a platter of Spanish Padron peppers fried in oil and garlic until they blistered. They were a taste revelation and HG wolfed down a dozen before a hot specimen set HG’s lips aflame. And, so HG discovered the Spanish saying (which applies to any number of experiences and persons), “Some Padrons are hot. Some are not.” You can’t tell by appearance. You only learn the truth by tasting. Last year, BSK ordered these peppers at Bones, the very good Asian fusion bistro in Denver. BSK had enjoyed the dish there many times. On this occasion, however, BSK swallowed a pepper so hot that BSK almost lost consciousness and was left with a severe and ringing headache. A stroke was feared. Since then HG/BSK have become pepper cautious. Most of the time BSK buys Shishito peppers at the Santa Fe or Pojoaque Farmers Markets. These peppers are an East Asian variety transplanted to the United States. They are very similar to Padrons, slightly smaller, never hot (and in HG’s opinion, slightly less tasty). Last night, BSK took a chance and fried a big batch of Pojoaque Padrons to accompany Adobo dusted fried pork chops. Heaven. Nary a hot coal, just peppery garlic enhanced flavor.
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